CookPal AI
recipe image

Shimeji and Glass Noodle Chinese Soup

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 10 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Main Ingredients

    • 30g glass noodles
    • 🍄 100g shimeji mushrooms
    • 1 tbsp dried seaweed
    • 🌰 1/2 tsp white sesame seeds

  • Soup Base

    • 1/3 tsp chicken stock powder
    • 🧂 1/3 tsp salt
    • Pinch of pepper
    • 1/2 tsp grated ginger
    • 💧 450ml water

PASOS

1

Prepare the glass noodles by soaking them in warm water until softened.

2

Clean and separate the shimeji mushrooms into small clusters.

3

In a pot, bring 450ml of water to a boil and add chicken stock powder, salt, pepper, and grated ginger.

4

Add the shimeji mushrooms and dried seaweed to the pot. Simmer for 5 minutes.

5

Add the softened glass noodles and cook for another 2 minutes.

6

Serve the soup in bowls and sprinkle with white sesame seeds.

NUTRIENTES

Por 1 porción

🔥

120

Calorías

  • 4g
    Proteína
  • 20g
    Carbohidratos
  • 2g
    Grasas

💡 Consejos

This soup is light and perfect for digestion, making it ideal for a quick meal.You can substitute shimeji mushrooms with other types of mushrooms like enoki or button mushrooms.For a vegan version, replace chicken stock powder with vegetable stock powder.

⚠️ Precauciones

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