Chicken Miso & Soy Milk Soup

Ingredients: 80g Chicken Thigh Fillets / 2/3 Onion / 120g Potatoes / 80g Enoki Mashrooms / 480ml Chicken Stock / 6 tbsp Miso Paste / 480ml Soy Milk / 1 tbsp Salad Oil


1) Cut chicken thigh fillets into small pieces; slice onion finely; grate potatoes;
cut Enoki mushrooms into 3cm long.

2) Heat salad oil in a pot, cook onion for few minutes, then cook chicken, potatoes and
Enoki mushrooms.

3) Pour chicken stock and bring to the boil, then dissolve miso paste.

4) Pour soy milk and turn off the heat immediately, then serve.

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