Next time you’re craving a hearty chicken noodle soup, try this delicious (and healthier) version, using fresh vegetables and miso in place of noodles.
Heat sesame oil in medium pot, and cook chicken and onion for 2-3 minutes. Add all other vegetables, except green onions.
Add Dashi stock and 2Tbsp. Marukome Miso into the chicken/vegetable mixture. Cook until vegetables become tender. Tip: To dissolve Miso easily, place it into a small bowl and add a slight amount of liquid from the cooking pot. Then mix it all back into the cooking pot.
Add remaining Miso paste and tofu into chicken/vegetable mixture. Serve hot with green onions as garnish.