Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: 1277.3 g
Ingredients: green onion 30 g; onion 87 g; cherry tomato 30 g; chicken thigh meat 78 g; thin soy noodles 150 g; baby napa cabbage 50 g; fresh egg 55 piece; king oyster mushroom 88 g; perilla leaf 4.4 g; blanched cabbage 90 g; tofu 96.9 g; minced garlic 5 teaspoon; sesame oil 3 ml; Sempio kelp soy sauce 5 ml; chicken stock 2.5 g; beef dashida (beef flavored powder) 1 g; Korean anchovy dashida 1.5 g; water (bottled) 500 ml

514 kcal

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Ingredients

Main ingredients

green onion 30 g
onion 87 g
cherry tomato 30 g
chicken thigh meat 78 g
thin soy noodles 150 g
baby napa cabbage 50 g
fresh egg 1 piece
king oyster mushroom 88 g
perilla leaf 4.4 g
blanched cabbage 90 g
tofu 96.9 g

Seasonings/Sauce

minced garlic 5 teaspoon
sesame oil 3 ml
Sempio kelp soy sauce 5 ml
chicken stock 2.5 g
beef dashida (beef flavored powder) 1 g
Korean anchovy dashida 1.5 g
water (bottled) 500 ml

Nutrition summary

Carbohydrates 48.33 g 36%

Protein 44.55 g 33%

Fat 18.79 g 31%

Serving size 1277.3g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Boil the broth.
3

Add the chicken and noodles to the broth.
4

Add vegetables such as garlic, green onion, and carrot, and let it boil.
5

Season with soy sauce for soup, salt, and pepper.
6

Once the noodles are cooked, serve in a bowl.

Chicken Noodle Soup

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