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Japanese-style Pho with Mizuna and Ground Chicken

Costo $8, salva $6

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Noodles

    • 200g dried pho noodles

  • Meat

    • 150g ground chicken

  • Vegetables

    • 65g mizuna, chopped
    • 30g leek, thinly sliced
    • 3 slices ginger, thinly sliced

  • Liquid

    • 💧 600ml water
    • 1 tbsp sake

  • Seasoning

    • 1 tsp mirin
    • 🧂 1/3 tsp salt
    • 🧂 2 tsp soy sauce
    • 1/2 tsp dashi powder

  • Garnish

    • to taste white sesame seeds

PASSI

1

Cut the mizuna into 3cm pieces, separating the leaves and stems. Thinly slice the leek and ginger.

2

In a pot, combine ground chicken, ginger, water, and sake. Heat over medium, breaking up the chicken. Once boiling, skim off any foam, cover, and simmer on low heat for 5–6 minutes.

3

Add the seasonings (mirin, salt, soy sauce, dashi powder) and mix well. Add the pho noodles and leek, gently loosening the noodles. Cover and simmer on low for 5 minutes.

4

Add the mizuna stems, cover, and cook for 1 minute until softened. Serve in bowls, top with mizuna leaves, and sprinkle with white sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 30g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

You can substitute pho noodles with somen or flat udon noodles. Cook them slightly underdone before adding to the soup.For a stronger flavor, let the broth simmer for a few extra minutes before adding the noodles.This dish is perfect for those who prefer a milder taste without strong herbs like cilantro.

⚠️ Precauzioni

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