- 2.5 cups chicken broth
- 1 Tbsp peanut oil
- 1 Tbsp sake
- 1Tbsp Japanese soy sauce (Kikkoman's)
- 1.5 tsp sesame oil
- 1-2 cloves garlic, finely chopped
- 1/2 cup each broccoli, red bellpepper, bamboo shoots, mushrooms
- 1 large boiling potato, cut in small cubes
- 1/4 cup sliced onions (spring or brown)
- 1 chicken breast, cut into small cubes
- 1/4 cup Shiro Miso (also known as white or yellow miso)
- 1/8 tsp cayenne pepper
- Put the oil into a pot and heat it. Add the potato and the vegetables, except the broccoli. Cook a couple of minutes to release the flavors.
- Add the chicken broth, soy sauce and sake. Bring to the boil, reduce heat and simmer until the vegetables are as tender as you like. Add the broccoli.
- Add the miso and the chicken and simmer 5 more minutes to cook the chicken. It is best not to boil it again once the miso is added because it can get bitter. Then add the sesame oil, garlic and cayenne pepper. Mix thoroughly and serve.
- I like it with a bowl of Japanese short grain rice on the side, but cooked noodles are also really good added to the soup.