CookPal AI
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Chicken Meatball and Chrysanthemum Vermicelli Soup

Coût $8, économiser $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main

    • 🍗 150g ground chicken
    • 30g vermicelli
    • 100g chrysanthemum greens
    • 🥕 50g carrot
    • 1/2 tbsp sesame oil

  • Chicken Meatball

    • 1 tbsp sake
    • 1/2 tsp soy sauce
    • 1/2 tbsp potato starch
    • 1/2 tsp grated ginger

  • Soup Seasoning

    • 1 tbsp sake
    • 2 tsp soy sauce
    • 🧂 1/3 tsp salt
    • 1/2 tsp chicken stock powder
    • 💧 600ml water

ÉTAPES

1

Separate chrysanthemum greens into leaves and stems. Cut leaves into bite-sized pieces and stems into 3cm diagonal slices. Julienne the carrot.

2

In a bowl, mix ground chicken with sake, soy sauce, potato starch, and grated ginger until sticky.

3

Add soup seasoning ingredients to a pot and bring to a boil. Scoop chicken mixture into small balls using a spoon, smooth the surface with your hand, and add to the pot. Skim off any foam and simmer covered on low heat for 5–6 minutes.

4

Add carrot and vermicelli to the pot, cover, and simmer for 3 minutes. Add chrysanthemum greens and simmer for another 2 minutes. Drizzle sesame oil before serving.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh chrysanthemum greens for the best flavor.Adjust the seasoning to your taste by adding more soy sauce or salt.Serve with a side of rice for a more filling meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.