Japanese Torijiru Soup | Warming Chicken Miso Soup

Cut the chicken thigh fillets into bite-sized pieces, about 2-3 cm. Clean the vegetables: peel the daikon radish and carrots, then cut them into half-moons or quarter rounds. Remove the stems from the shiitake mushrooms and slice the caps. Thinly slice the spring onions and finely grate the ginger.

Heat the sesame oil in a large pot over medium heat. Add the bite-sized chicken pieces and grated ginger, then sauté for 3-4 minutes until the meat turns white and lightly browns.

Add the chopped daikon radish, carrots, and sliced shiitake mushrooms to the pot. Toss the vegetables with the sesame-coated chicken, and sauté together for 2 minutes.