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Chingensai and Vermicelli Light Soup

Kosten $5, sparen $10

Quelle: Recommended by CookPal

  • 15 Min
  • 2 Portionen
  • $5

ZUTATEN

  • Main

    • 30g vermicelli
    • 🥚 1 egg, beaten
    • 1 head (100g) chingensai

  • Seasoning

    • 1/3 tsp chicken stock powder
    • 1 tsp sesame oil
    • 🧂 1/3 tsp salt
    • 1/2 tbsp vinegar
    • 1 tsp soy sauce
    • 1 tsp grated ginger

  • Liquid

    • 💧 400cc water

SCHRITTE

1

Cut the base of the chingensai, separate the stems and leaves. Slice the stems diagonally and cut the leaves into bite-sized pieces.

2

Cut the vermicelli in half using kitchen scissors.

3

In a pot, bring water and chicken stock powder to a boil over medium heat. Add vermicelli and chingensai stems, cover, and simmer on low heat for 3 minutes.

4

Add chingensai leaves and seasoning ingredients (salt, vinegar, soy sauce, ginger). Cook briefly over medium heat. Pour in the beaten egg and cook until set. Finish with sesame oil.

NÄHRSTOFFE

Pro 1 Portion

🔥

150

Kalorien

  • 8g
    Protein
  • 15g
    Kohlenhydrate
  • 5g
    Fette

💡 Tipps

Use fresh chingensai for better flavor and texture.Adjust the seasoning to your taste, especially the vinegar for a lighter or tangier soup.Serve immediately to enjoy the fresh aroma of sesame oil.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.