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Shippoku Soba

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Noodles

    • 180g dried soba noodles

  • Protein

    • 125g chicken thigh

  • Vegetables

    • 90g daikon radish
    • 🥕 50g carrot
    • 2 shiitake mushrooms
    • 1 tbsp chopped green onion

  • Other

    • 1 piece satsuma-age (fried fish cake)
    • 600ml water

  • Seasonings

    • 1 tbsp sake
    • 2 tbsp mirin
    • 2 tbsp soy sauce
    • 1/2 tsp Japanese dashi powder

PASSOS

1

Cut daikon and carrot into thin slices. Slice shiitake mushrooms and satsuma-age into thin pieces.

2

Cut chicken thigh into bite-sized pieces.

3

In a pot, add chicken and water. Heat over medium and skim off any foam. Add sake, mirin, dashi powder, and mix well.

4

Add satsuma-age, daikon, carrot, and shiitake mushrooms. Cover and simmer on low heat for 10 minutes.

5

Uncover, add soy sauce, and simmer for another 3 minutes.

6

Cook soba noodles according to package instructions. Rinse under cold water and drain.

7

Serve noodles in bowls, pour the soup over, and garnish with chopped green onions.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 45g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh vegetables for the best flavor.Adjust soy sauce and dashi powder to taste.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.