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Chingensai and Vermicelli Light Soup

Chi phí $5, lưu $10

Nguồn: Recommended by CookPal

  • 15 Min
  • 2 Số suất
  • $5

NGUYÊN LIỆU

  • Main

    • 30g vermicelli
    • 🥚 1 egg, beaten
    • 1 head (100g) chingensai

  • Seasoning

    • 1/3 tsp chicken stock powder
    • 1 tsp sesame oil
    • 🧂 1/3 tsp salt
    • 1/2 tbsp vinegar
    • 1 tsp soy sauce
    • 1 tsp grated ginger

  • Liquid

    • 💧 400cc water

BƯỚC

1

Cut the base of the chingensai, separate the stems and leaves. Slice the stems diagonally and cut the leaves into bite-sized pieces.

2

Cut the vermicelli in half using kitchen scissors.

3

In a pot, bring water and chicken stock powder to a boil over medium heat. Add vermicelli and chingensai stems, cover, and simmer on low heat for 3 minutes.

4

Add chingensai leaves and seasoning ingredients (salt, vinegar, soy sauce, ginger). Cook briefly over medium heat. Pour in the beaten egg and cook until set. Finish with sesame oil.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

150

Calo

  • 8g
    Protein
  • 15g
    Carbohydrate
  • 5g
    Chất béo

💡 Mẹo

Use fresh chingensai for better flavor and texture.Adjust the seasoning to your taste, especially the vinegar for a lighter or tangier soup.Serve immediately to enjoy the fresh aroma of sesame oil.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.