CookPal AI
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Ishikari Nabe with Plenty of Vegetables

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 15 Min
  • 4 Porzioni
  • $15

INGREDIENTI

  • Main

    • 🐟 400g salmon fillet, cut into pieces
    • 🥬 300g cabbage, chopped
    • 200g shungiku, cut into 4–5cm pieces
    • 🧅 100g onion, sliced into wedges
    • 🍄 8 shiitake mushrooms, trimmed
    • 🧈 300g firm tofu, cut into pieces
    • 200g shirataki noodles, boiled and drained

  • Soup Base

    • 💧 800cc water
    • 3 tbsp sake
    • 1 tsp Japanese dashi granules
    • 2 tbsp mirin
    • 4 tbsp miso paste

  • Finish

    • 🧈 20g salted butter

PASSI

1

Cut the salmon into bite-sized pieces.

2

Prepare the vegetables: chop the cabbage, cut shungiku into 4–5cm pieces, slice onion into wedges, trim shiitake mushrooms, and cut tofu into bite-sized pieces. Boil shirataki noodles for 3 minutes and drain.

3

In a pot, combine all soup base ingredients except miso. Heat over medium heat until boiling, then add salmon. Skim off any foam, add all vegetables except shungiku, and cook until tender.

4

Dissolve miso paste into the soup, add shungiku, and cook briefly. Finish with butter for a rich flavor.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 20g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Serve with rice or noodles to enjoy the soup fully.Use fresh vegetables for the best flavor.Leftovers can be reheated and enjoyed the next day.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.