Cheyatang Soup

Name: Cheyatang Soup
Yield: 1207 g
Ingredients: Boiled Egg White 112 ea; Fermented Konjac Noodles 200 pack; Garlic Chicken Breast 50 g; Tofu 100 g; Mushimaru Mushroom 100 serving; Enoki Mushroom 100 g; Bean Sprouts 150 g; Fresh Cabbage 70 serving; Baby Napa Cabbage 145 portion (10 leaves); Bok Choy 100 side dish bowl; Dark Soy Sauce 30 ml; Katsuobushi Soup Base 50 ml

Difficulty EASY 432 kcal

#Cheyatang Soup #Chinese Cuisine #Chinese Food #Soup Dish #Meat Soup #Not Korean #Health Food #Beef Soup #Lamb Soup #Broth Dish

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Ingredients

Main ingredients

Boiled Egg White 4 ea
Fermented Konjac Noodles 1 pack
Garlic Chicken Breast 50 g
Tofu 100 g
Mushimaru Mushroom 1 serving
Enoki Mushroom 100 g
Bean Sprouts 150 g
Fresh Cabbage 1 serving
Baby Napa Cabbage 1 portion (10 leaves)
Bok Choy 1 side dish bowl

Seasonings/Sauce

Dark Soy Sauce 30 ml
Katsuobushi Soup Base 50 ml

Nutrition summary

Carbohydrates 46.2 g 42%

Protein 48.63 g 44%

Fat 6.85 g 14%

Serving size 1207g

Cooking steps

1

Cleanly prepare beef, lamb, scallion, radish, and other ingredients.
2

Add meat and radish to a pot, pour in water, and bring to a boil.
3

Skim off foam and simmer over medium heat until ingredients are cooked.
4

Add aromatics such as scallion, garlic, and ginger, and simmer for a short while longer.
5

Season to taste with soy sauce and salt.
6

Serve in a bowl.

Cheyatang Soup

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