Asian Grilled Chicken with Jasmine Rice and Imitation Miso Soup

4 c. chicken, beef, or vegetable broth
3/4 c. firm tofu, cubed
2 scallions, chopped
3 mushrooms, sliced
1 sheet dried seaweed
1 handful bean sprouts
1 bunch Asian-style noodles, cooked (I used Japanese buckwheat noodles)
Salt and pepper to taste

4 boneless, skinless chicken breasts
1/4 – 1/2 c. teriyaki sauce
1/4  – 1/2 c. ponzu sauce
1 tbsp. sesame oil
1 tbsp. fresh ginger, minced
1 tbsp. fresh garlic, minced

Jasmine rice
Scallions, chopped
Sesame oil or any other seasoning  you wanna throw in

For the soup, throw it all together in a large pot and heat. Pretty simple stuff. 

For the chicken, trim the excess fat off, put it in the marinade.  Let it sit for at least 20 minutes, longer if you’re not in a hurry like I was.  Remove from marinade and grill until fully cooked.  Pink spots in chicken are gross.

For the rice, it’s kind of up to your personal taste.  I threw in a handful of green onions and maybe a tsp. of sesame oil, but you don’t have to do either of those things.  Or you can do more with it.  Totally up to you.  Also, the amount of rice to use will vary depending on how much you want.  What I made resulted in 3 cups of cooked rice; just look on the back of the package to find out the rice/water measurements.


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