50 min
2
Servings
Ingredients
1/4
cup
tsuyu
(soup base)
3/4
cup
water
1
chicken thigh or breast
(sliced into 1/4" cubes)
16
oz
wafu yasai (vegetable) mix
1/2
cup
renkon
(lotus roots)
1
Tbsp
cooking mirin
1
pkg
aburage
(fried tofu 3.88 oz., cut)
Prep Time:
20 min
Cooking Time:
30 min
Total Time:
50 min
Instructions
In a sauce pan, bring the tsuyu and water to a light boil. Add in the sliced chicken. Then add the wafu yasai mix, renkon, mirin and aburage. Cover and reduce heat to low and simmer for 15 to 20 minutes.
