CookPal AI
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Chingensai and Vermicelli Light Soup

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • 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

PASOS

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.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 8g
    Proteína
  • 15g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

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.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.