CookGo
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Eggplant and Enoki Chinese Soup

Cost $5, save $10

Source: Recommended by CookGo

  • 10 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🍆 1 medium eggplant (80g), thinly sliced
    • 🍄 1/2 pack enoki mushrooms (100g), halved

  • Liquid

    • đź’§ 400ml water

  • Seasoning

    • 1/2 tsp chicken stock powder
    • 🧂 1/3 tsp salt
    • Pinch of pepper

STEPS

1

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.

2

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.

NUTRIENTS

Per 1 serving

🔥

50

Calories

  • 2g
    Protein
  • 8g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

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