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Nira and Meatball Egg Drop Hot Pot

Chi phí $15, lưu $10

Nguồn: Recommended by CookPal

  • 30 Min
  • 4 Số suất
  • $15

NGUYÊN LIỆU

  • Meat

    • 🍗 300g ground chicken breast

  • Egg

    • 🥚 2 1/2 eggs, beaten
    • 🥚 1/2 egg, beaten for seasoning

  • Vegetables

    • 1 bunch (100g) nira
    • 🥬 200g spinach
    • 🥕 50g carrot, sliced
    • 🧅 165g green onion, sliced
    • 100g shimeji mushrooms
    • 1/2 piece ginger, grated

  • Other Ingredients

    • 4cm kamaboko
    • 🍶 150g silken tofu
    • 2 frozen udon noodles

  • Seasoning

    • 2 tsp sake
    • 🧂 1 tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tbsp cornstarch
    • 🧂 Pinch of salt and pepper

  • Soup Base

    • 3 packets (24g) udon soup powder
    • 💧 800ml water

BƯỚC

1

Prepare the nira, spinach, carrot, green onion, shimeji mushrooms, ginger, kamaboko, and tofu by cutting and slicing as described.

2

Mix ground chicken, seasoning ingredients (☆), and grated ginger in a bowl until sticky. Form into 3cm meatballs.

3

Combine soup base ingredients (★) in a pot and bring to a boil. Add meatballs and simmer for 5–6 minutes, skimming off any foam.

4

Add all vegetables except nira and spinach, followed by tofu and udon noodles. Cook until noodles are heated through.

5

Add nira and spinach, stir briefly, then pour beaten eggs over the top. Cover and cook until eggs are semi-set.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

350

Calo

  • 25g
    Protein
  • 30g
    Carbohydrate
  • 10g
    Chất béo

💡 Mẹo

Use fresh vegetables for the best flavor and texture.Adjust seasoning to taste if using a different brand of udon soup powder.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Lưu ý

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