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Kenchin-style Clear Soup

비용 $12, 절약하다 $8

출처: Recommended by CookPal

  • 40 Min
  • 4 인분
  • $12

재료

  • Protein

    • 🍗 150g chicken thigh
    • 🧈 150g firm tofu

  • Vegetables

    • 150g daikon radish
    • 🥕 50g carrot
    • 🍄 2 shiitake mushrooms
    • 80g leek
    • 90g burdock root

  • Seasonings

    • 2 tsp sesame oil
    • 💧 600cc water
    • 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 2 tbsp mirin
    • 1/4 tsp Japanese dashi powder
    • 2 tbsp soy sauce

단계

1

Cut daikon and carrot into quarter slices, shiitake mushrooms into thin slices, leek into small rounds, and burdock root into thin diagonal slices. Soak burdock in water for 5 minutes and drain.

2

Cut chicken thigh into bite-sized pieces.

3

Heat sesame oil in a pot over medium heat and sauté chicken until its color changes, about 1–2 minutes.

4

Add daikon, carrot, shiitake, and burdock to the pot and stir until coated with oil.

5

Add water, sake, salt, mirin, dashi powder, and soy sauce. Bring to a boil, skim off foam, cover, and simmer on low heat for 4–5 minutes.

6

Tear tofu into pieces and add to the pot along with leek. Simmer for another 3–4 minutes.

영양 성분

1인분당

🔥

180

칼로리

  • 15g
    단백질
  • 12g
    탄수화물
  • 5g
    지방

💡 팁

You can customize the vegetables based on availability.Sprinkle shichimi togarashi for a spicy kick.Store leftovers in the fridge for up to 2 days.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.