Chicken and Cabbage Soy Milk Soup

Name: Chicken and Cabbage Soy Milk Soup
Total time: 30 min
Yield: 2 份量
Ingredients: 🍗 1 chicken breast; 🥬 1/4 cabbage; 🌱 1 bunch asparagus; 🥕 1/4 carrot; 1 tbsp sake; 💧 300 ml water; 2 tsp chicken broth powder; 🧄 1 tsp grated garlic; 1/2 tbsp salad oil; 🥛 300 ml soy milk; 2 tbsp miso; 🌰 2 tbsp white sesame; 🧂 Pinch of salt and pepper

成本 $10, 保存 $8

來源: Recommended by CookPal

30 Min
2 份量
$10

Chicken and Cabbage Soy Milk Soup

成本 $10, 保存 $8

來源: Recommended by CookPal

30 Min
2 份量
$10

食材

Protein
- 🍗 1 chicken breast
Vegetables
- 🥬 1/4 cabbage
- 🌱 1 bunch asparagus
- 🥕 1/4 carrot
Seasonings
- 1 tbsp sake
- 💧 300 ml water
- 2 tsp chicken broth powder
- 🧄 1 tsp grated garlic
- 1/2 tbsp salad oil
Soup Base
- 🥛 300 ml soy milk
- 2 tbsp miso
- 🌰 2 tbsp white sesame
- 🧂 Pinch of salt and pepper

步驟

Cut the cabbage and chicken into bite-sized pieces. Peel the lower half of the asparagus and cut into quarters. Peel and thinly slice the carrot.

Heat salad oil in a pot over medium heat. Add the chicken and cook until browned. Add sake, water, chicken broth powder, and grated garlic. Bring to a boil, cover, and simmer on low heat for about 8 minutes.

Add the cabbage, asparagus, and carrot to the pot. Cover and cook until the vegetables are tender. Stir in the soy milk, miso, white sesame, and a pinch of salt and pepper. Mix well and heat through.

營養成分

每份

🔥

250

卡路里

20g
蛋白質
15g
碳水化合物
10g
脂肪

💡 小提示

Use fresh vegetables for the best flavor and texture.You can substitute soy milk with regular milk or almond milk if preferred.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。