Japanese Chicken Soup - cooking recipe

Ingredients

1/2 cup boneless skinless chicken (cut to bite size pieces)
1 carrot, cut bite size
1 onion, cut into chunks
1 celery, sliced thin at an angle
1 potato, cut into half rounds
1 daikon radish, cut into half rounds
10 ounces firm tofu, cut into 1 inch cubes
1 1/2 tablespoons sesame oil
4 -6 cups reduced-sodium chicken broth
1/2 cup miso (dissolved in some water)
1 tablespoon soy sauce (I use kikkoman lite)
2 stalks green onions, finely sliced for garnish

Preparation

Stir fry chicken and vegetables in oil over medium heat for a few minutes.
Add broth; bring to a boil, then lower heat to simmer.
Add half of the miso mix.
When vegetables are cooked, add remaining ingredients (except green onion).
Garnish with green onion.