Eggplant and Enoki Chinese Soup

Name: Eggplant and Enoki Chinese Soup
Total time: 10 min
Yield: 2 Porciones
Ingredients: 🍆 1 medium eggplant (80g), thinly sliced; 🍄 1/2 pack enoki mushrooms (100g), halved; 💧 400ml water; 1/2 tsp chicken stock powder; 🧂 1/3 tsp salt; Pinch of pepper

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

10 Min
2 Porciones
$5

Eggplant and Enoki Chinese Soup

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

10 Min
2 Porciones
$5

INGREDIENTES

Vegetables
- 🍆 1 medium eggplant (80g), thinly sliced
- 🍄 1/2 pack enoki mushrooms (100g), halved
Liquid
- 💧 400ml water
Seasoning
- 1/2 tsp chicken stock powder
- 🧂 1/3 tsp salt
- Pinch of pepper

PASOS

Cut the eggplant in half lengthwise, then thinly slice diagonally. Soak in water briefly and drain. Trim the enoki mushrooms, cut them in half, and separate them by hand.

Heat water in a pot over medium heat. Once boiling, add chicken stock powder, eggplant, and enoki mushrooms. Simmer on low heat for about 3 minutes until the eggplant softens. Add salt and pepper, then stir briefly.

NUTRIENTES

Por 1 porción

🔥

Calorías

2g
Proteína
8g
Carbohidratos
0g
Grasas

💡 Consejos

Serve immediately for the best texture.You can substitute chicken stock powder with vegetable stock for a vegan version.Pair this soup with steamed rice or dumplings for a complete meal.

⚠️ Precauciones

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