Instructions: In a saucepan stir red miso into broth; stir in sake or dry sherry, sugar, rice vinegar, and soy sauce. Bring to boiling, stirring to dissolve sugar. Reduce heat.

Skin, halve lengthwise and bone chicken; finely chop. Sift cornstarch over chicken; toss to coat. Add chicken to broth mixture. Simmer, covered, about 8 minutes or until chicken is done.

To serve, spoon chicken mixture into individual rice bowls. Arrange 1/2 cup of desired vegetables around edge of each bowl.

Makes 4 servings.

Note: For vegetable: choose any of the following: sliced mushrooms, sliced bamboo shoots, sliced water chestnuts, crisp-cooked bias-sliced carrots, crisp-cooked bias-sliced crookneck squash or crisp-cooked pea pods.

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