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Kiriboshi Daikon and Carrot Vermicelli Soup

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 10 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 🥕 4 cm carrot, julienned
    • 15 g kiriboshi daikon

  • Noodles

    • 20 g vermicelli

  • Oil

    • 1 tsp sesame oil

  • Seasoning

    • 🧂 1/4 tsp salt
    • Pinch of pepper
    • 1 tsp soy sauce
    • 1/2 tsp chicken stock powder
    • 💧 400 ml water

  • Garnish

    • Pinch of white sesame seeds

PASOS

1

Julienne the carrot. Wash and squeeze the kiriboshi daikon, then cut into bite-sized lengths. Cut the vermicelli into shorter lengths using kitchen scissors.

2

In a pot, combine kiriboshi daikon, carrot, and all ☆ ingredients. Heat over medium heat until boiling, then cover and simmer on low heat for 3 minutes until the vegetables are tender.

3

Add the vermicelli and stir. Cover and simmer on low heat for 2 minutes until the vermicelli softens. Drizzle sesame oil over the soup.

4

Serve in bowls and sprinkle white sesame seeds on top.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 3g
    Proteína
  • 25g
    Carbohidratos
  • 3g
    Grasas

💡 Consejos

Use fresh kiriboshi daikon for a richer flavor.Adjust the seasoning to taste, especially salt and soy sauce.This soup pairs well with steamed rice for a complete meal.

⚠️ Precauciones

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