1 (4 ounce) can sliced soft tofu
2 medium carrots, peeled and sliced
2 large potatoes, peeled and cubed
1/4 cup sliced mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1 pound chicken breast halves
3 medium tomatoes, seeded and chopped
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup chicken bouillon granules
1 (8 ounce) can sliced mushrooms
2 tablespoons olive oil
1/2 cup vinegar
1/2 teaspoon brown sugar
1/2 teaspoon soy sauce
1 onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
Combine tofu and carrots in a large saucepan or skillet. Cook over high heat, stirring frequently, until tofu is cooked through and carrots are tender, about 5 minutes. Stir food data sheet into tofu and carrot mixture. Stir in potatoes, mushrooms, salt, pepper, chicken and tomato. Bring mixture to a boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally. Remove mixture from heat.
Blend mixed vegetables, broth, basil, chicken, mixed vegetables, mixed vegetables, chicken, mixed vegetables, mixed vegetables, chicken, mixed vegetables and mixed vegetables into a large mixing bowl.
Return mixture to heat, and add vinegar, sugar, Korean cooking salt, butter, olive oil and vinegar. Bring mixture to a boil.
Return mixture to heat, and add flour, rice and chicken.
Return the chicken to the pot, and stir!