Chicken Breast Seaweed Soup

Name: Chicken Breast Seaweed Soup
Total time: 10 min
Yield: 705 g
Ingredients: Water 500 ml; Fresh Seaweed 70 side dish bowl; Chicken Stock 10 g; Soup Soy Sauce 10 ml; Hon Tsuyu 10 g; Minced Garlic 5 teaspoon; Boiled Chicken Breast 100 palm-sized portion

Cook 10 min Difficulty EASY 168 kcal

#Chicken Breast Seaweed Soup #Seaweed Soup #Chicken Breast Recipe #Diet Meal #Low-fat Recipe #Healthy Meal #Soup Recipe #Korean Food #Easy Recipe

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Ingredients

Main ingredients

Water 500 ml
Fresh Seaweed 1 side dish bowl
Chicken Stock 10 g
Soup Soy Sauce 10 ml
Hon Tsuyu 10 g
Minced Garlic 1 teaspoon
Boiled Chicken Breast 1 palm-sized portion

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 7.5 g 18%

Protein 31.2 g 75%

Fat 1.23 g 7%

Serving size 705g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Soak dried seaweed in cold water for 5 minutes, then drain.
3

Heat sesame oil in a pot and stir-fry the seaweed for 2 minutes.
4

Add the chicken breast and stir-fry together.
5

Pour in 500ml of water and bring to a boil.
6

Season with soup soy sauce and salt.
7

Simmer over medium heat for another 10 minutes to finish.

Chicken Breast Seaweed Soup

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