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Kenchin-style Clear Soup

成本 $12, 节省 $8

来源: Recommended by CookPal

  • 40 Min
  • 4 份数
  • $12

食材

  • 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

步骤

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.

营养成分

每份

🔥

180

卡路里

  • 15g
    蛋白质
  • 12g
    碳水化合物
  • 5g
    脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。