Prep time: 20 min.
Cooking time: 30 min.
Total time: 50 min.
2 servings (Double or triple the ingredients for more servings)
¼ cup tsuyu (soup base)
¾ cup water
1 chicken thigh or breast (sliced into ¼” cubes)
16 oz. wafu yasai (vegetable) mix
½ cup renkon (lotus roots)
1 Tbsp. cooking mirin
1 pkg. aburage (fried tofu 3.88 oz., cut)
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.