Chingensai and Wakame Vermicelli Soup

Name: Chingensai and Wakame Vermicelli Soup
Total time: 10 min
Yield: 2 Portions
Ingredients: 20g short-type vermicelli; 1 head (100g) chingensai; 1/2 tbsp dried wakame; 1/2 tsp chicken stock powder; 🧂 1/3 tsp salt; 1/2 tbsp sesame oil; Pinch of pepper; 400ml water

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

Chingensai and Wakame Vermicelli Soup

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

INGRÉDIENTS

Vermicelli
- 20g short-type vermicelli
Vegetables
- 1 head (100g) chingensai
- 1/2 tbsp dried wakame
Seasoning
- 1/2 tsp chicken stock powder
- 🧂 1/3 tsp salt
- 1/2 tbsp sesame oil
- Pinch of pepper
- 400ml water

ÉTAPES

Cut the chingensai into 2cm wide pieces. For the root part, cut it in half lengthwise, then slice into 3-4 radial sections.

Add all seasoning ingredients to a pot and heat over medium heat until boiling. Add chingensai, wakame, and vermicelli, then cover and simmer on low heat for about 5 minutes.

NUTRIMENTS

Par portion

🔥

150

Calories

5g
Protéines
20g
Glucides
5g
Graisses

💡 Astuces

You can substitute chingensai with spinach or bok choy.For added flavor, sprinkle some sesame seeds before serving.Store leftovers in the fridge for up to 2 days.

⚠️ Précautions

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