Chingensai and Wakame Vermicelli Soup

Name: Chingensai and Wakame Vermicelli Soup
Total time: 10 min
Yield: 2 Servings
Ingredients: 20g short-type vermicelli; 1 head (100g) chingensai; 1/2 tbsp dried wakame; 1/2 tsp chicken stock powder; 🧂 1/3 tsp salt; 1/2 tbsp sesame oil; Pinch of pepper; 400ml water

Cost $5, save $10

Source: Recommended by CookGo

10 Min
2 Servings
$5

Chingensai and Wakame Vermicelli Soup

Cost $5, save $10

Source: Recommended by CookGo

10 Min
2 Servings
$5

INGREDIENTS

Vermicelli
- 20g short-type vermicelli
Vegetables
- 1 head (100g) chingensai
- 1/2 tbsp dried wakame
Seasoning
- 1/2 tsp chicken stock powder
- 🧂 1/3 tsp salt
- 1/2 tbsp sesame oil
- Pinch of pepper
- 400ml water

STEPS

Cut the chingensai into 2cm wide pieces. For the root part, cut it in half lengthwise, then slice into 3-4 radial sections.

Add all seasoning ingredients to a pot and heat over medium heat until boiling. Add chingensai, wakame, and vermicelli, then cover and simmer on low heat for about 5 minutes.

NUTRIENTS

Per 1 serving

🔥

150

Calories

5g
Protein
20g
Carbs
5g
Fats

💡 Tips

You can substitute chingensai with spinach or bok choy.For added flavor, sprinkle some sesame seeds before serving.Store leftovers in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.