Vegetable Chowder Recipe
Ingredients
| Skinless chicken | 3 Ounce, cut into pieces | |
| 1 small carrot, peeled and cut into half rounds | ||
| Onion | 1 Medium, cut in to chunks | |
| 1 medium potato, peeled and cut into half rounds | ||
| Vegetable oil | 12 Tablespoon | |
| 5 cups dashi broth, chicken consomme, OR water | ||
| Sake | 1 Tablespoon | |
| 4 heaping tablespoons miso | ||
| Soy sauce | 1 Teaspoon | |
| 1 cake (10 oz / 300 g) firm tofu, cut into 12- inch cubes | ||
| Green onions | 2 , chopped | |
| Dried red pepper | 1 To taste | |
Directions
MAKING
1) In a large skillet , saute the chicken, carrot, onion, and potato in sesame oil over gentle heat for about 2 min.
2) Stir in the dashi broth allow to boil, skim any scum on the surface, add sake and lower the heat.
3) To the skillet, further add 1/2 the miso dissolved in a few tablespoons of broth ; when the vegetables are tender, add soy sauce, tofu, and the balance 1/2 miso dissolved in broth.
SERVING
4) Garnish with green onions and a dash of red chili pepper and serve.
1) In a large skillet , saute the chicken, carrot, onion, and potato in sesame oil over gentle heat for about 2 min.
2) Stir in the dashi broth allow to boil, skim any scum on the surface, add sake and lower the heat.
3) To the skillet, further add 1/2 the miso dissolved in a few tablespoons of broth ; when the vegetables are tender, add soy sauce, tofu, and the balance 1/2 miso dissolved in broth.
SERVING
4) Garnish with green onions and a dash of red chili pepper and serve.
Chef
