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Home Kitchen Recipe | Miso Soup with Tofu, Potato and Chicken
Written by Shirley T   
Friday, 16 July 2010 00:00



Whenever I run out of idea to prepare broth or soup, I always count on my favorite Miso paste. A quick and easy fix. Within minutes, the broth can be prepared and ready to take the center stage on dining table. 

The most common miso soup is plain with soft tofu but I usually prefer to add some meats such as bite sizes of pork or chicken unless I am preparing for a vegan, then this is omitted. Alternatively, you may add other vegetables including radish, fresh mushroom, seaweed or zucchini.
Easy fix broth - Miso soup with chicken and tofu (bean curd)
Ready to start?

Ingredients (makes 3 to 4 servings)
3 tbsp Miso paste - I use Korean daenjang
1/2 block soft tofu (bean curd) - cut bite size
1/3 pound boneless and skinless chicken - cut bite size
1/2 potato - cubed small bite size
1 stalk spring onion - chopped
2 cloves garlic - minced
4 cups water
1/4 tsp cooking oil
sugar, salt & pepper to taste - optional (I do not use)
Korean Miso Paste
Method
1. Heat up a saucepan with cooking oil.
2. Add garlic and saute until fragrant.
3. Put chicken and potato cubes and toss until chicken is cooked.
4. Add water and miso paste. Bring the broth to boil gradually, then maintain at medium heat.
5. Place soft tofu and simmer until tofu and potato are cooked.
6. Turn off the heat and add spring onion.
7. Serve hot/warm with steamed rice and vegetable dishes.

Bon Appetit!

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