0.2 oz. ginger, minced

1- teaspoon sugar

0.2 oz. garlic, minced

1-teaspoon hondashi ((Japanese powdered fish stock)

4 oz. sake

2 oz. hot sauce

4 oz. soy sauce

10 oz chicken breast, ground

8 oz. water

1 package firm tofu, cut in bite-size pieces

 0.4 oz. red miso

• Place ginger, garlic, sake and soy sauce in a blender and mix until a paste.

•  Mix 8 oz. water, miso, sugar, hondashi and hot sauce  in a small bowl.

• Mix 1-teaspoon cornstarch to thicken 3 oz. water.  Add to miso mixture and stir well. 

• Combine ginger-garlic paste with miso mixture.

• Heat oil in a wok.  When hot, add ground chicken and stir fry until browned.  Add sauce and stir until chicken is cooked and sauce is hot.

• Add tofu and light mix together.

Serves four

Serving suggestion:  Serve with rice and green salad.