Japanese Chicken Soup

• 1/2 cup boneless skinless chicken (cut to bite size pieces)
• 1 carrot, cut bite size
• 1 onion, cut into chunks
• 1 celery, sliced thin at an angle
• 1 potato, cut into half rounds
• 1 daikon radish, cut into half rounds
• 10 ounces firm tofu, cut into 1 inch cubes
• 1 1/2 tablespoons sesame oil
• 4 -6 cups reduced-sodium chicken broth
• 1/2 cup miso (dissolved in some water)
• 1 tablespoon soy sauce (I use kikkoman lite)
• 2 stalks green onions, finely sliced for garnish

1. Stir fry chicken and vegetables in oil over medium heat for a few minutes.
2. Add broth; bring to a boil, then lower heat to simmer.
3. Add half of the miso mix.
4. When vegetables are cooked, add remaining ingredients (except green onion).
5. Garnish with green onion.

boneless skinless chicken, carrot, onion, celery, potato, daikon radish, firm tofu, sesame oil, chicken broth, miso, soy sauce, stalks green onions

Taken from www.food.com/recipe/japanese-chicken-soup-213614 (may not work)