Californian

Chicken, Tofu and Rice Soup

by:
October 23, 2020
0 Ratings
Author Notes

This comes together quickly...just poach some chicken breasts, save the poaching liquid to enhance store bought chicken broth. Even quicker? If you just had take out Chinese, you can use the leftover rice, or make your own. —kimbaddd

  • Prep time 30 minutes
  • Cook time 25 minutes
  • Serves 5
Ingredients
  • 1 1/4 pounds boneless and skinless chicken breasts
  • 3 cups chicken broth
  • 1 block firm tofu, drained and cut into bite size cubes
  • 1 cup leftover rice or make your own, cooled to room temperature
  • 1 cup snap peas, destringed
  • 1/2 teaspoon gochugorang, or more for added heat
  • 1 tablespoon white miso paste
  • 2 tablespoons soy sauce
In This Recipe
Directions
  1. Poach chicken breasts in enough water to cover, adding about 2 tablespoons of salt to the water. Over low heat, it usually takes about 20 to 25 minutes, but I just never seem to time it. Remove chicken breasts when done and cool, save poaching broth.
  2. Cut chicken into bite size pieces. In a dutch oven, pour in the chicken broth and all of the chicken poaching liquid. Add the chicken, tofu, rice and snap peas. Stir in the chili flakes, miso and soy sauce. Simmer until snap peas are crisp tender and all other ingredients are heated through. Taste broth to adjust seasonings, and serve.
  3. NOTE: Depending upon how much poaching broth you have, you will add between 2 to 3 cups of chicken broth, so adjust accordingly.

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