4 tablespoons vegetable oil
1 cup chicken broth
8 roma (plum) tomatoes, peeled and chopped
4 cups water
2 pounds Japanese mushrooms, sliced
1 onion, diced
1 carrot, cut into thick strips
6 medium baked potatoes
In a large saucepan or stockpot, heat oil over high heat. Stir in the chicken, and cook 3 minutes, beating often. Reduce heat to medium-low, cover, and simmer 4 to 5 minutes.
Stir in the tomatoes, water, mushrooms, onion, carrots, and potatoes. Reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally to allow color to heat.