Eggplant and Enoki Chinese Soup

Name: Eggplant and Enoki Chinese Soup
Total time: 10 min
Yield: 2 份量
Ingredients: 🍆 1 medium eggplant (80g), thinly sliced; 🍄 1/2 pack enoki mushrooms (100g), halved; 💧 400ml water; 1/2 tsp chicken stock powder; 🧂 1/3 tsp salt; Pinch of pepper

成本 $5, 保存 $10

來源: Recommended by CookPal

10 Min
2 份量
$5

Eggplant and Enoki Chinese Soup

成本 $5, 保存 $10

來源: Recommended by CookPal

10 Min
2 份量
$5

食材

Vegetables
- 🍆 1 medium eggplant (80g), thinly sliced
- 🍄 1/2 pack enoki mushrooms (100g), halved
Liquid
- 💧 400ml water
Seasoning
- 1/2 tsp chicken stock powder
- 🧂 1/3 tsp salt
- Pinch of pepper

步驟

Cut the eggplant in half lengthwise, then thinly slice diagonally. Soak in water briefly and drain. Trim the enoki mushrooms, cut them in half, and separate them by hand.

Heat water in a pot over medium heat. Once boiling, add chicken stock powder, eggplant, and enoki mushrooms. Simmer on low heat for about 3 minutes until the eggplant softens. Add salt and pepper, then stir briefly.

營養成分

每份

🔥

卡路里

2g
蛋白質
8g
碳水化合物
0g
脂肪

💡 小提示

Serve immediately for the best texture.You can substitute chicken stock powder with vegetable stock for a vegan version.Pair this soup with steamed rice or dumplings for a complete meal.

⚠️ 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。