Also contains chicken
Make the fruit salad first so that the flavors have time to meld. In a bowl large enough to hold the fruit, whisk together lime juice and vanilla. Gently stir in the fruit to cover well with the liquid a few times while cooking soup. Heat 1 teaspoon of olive oil to medium/high. Cook the ground chicken breast. Cut the tofu into cubes. Slice the scallions diagonally. In a saucepan, heat vegetable stock for 3-4 minutes, gently dissolve the miso in the soup and add some pepper. Add the tofu and chicken. Heat gently, taking care that the stock doesn’t come to a boil. Stir in scallions and sesame oil just before serving. Enjoy fruit salad for dessert.
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