Eggplant and Enoki Chinese Soup

Name: Eggplant and Enoki Chinese Soup
Total time: 10 min
Yield: 2 Portions
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

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

Eggplant and Enoki Chinese Soup

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

INGRÉDIENTS

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

ÉTAPES

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.

NUTRIMENTS

Par portion

🔥

Calories

2g
Protéines
8g
Glucides
0g
Graisses

💡 Astuces

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.

⚠️ Précautions

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