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Edible Fat-Burning Soup
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1
Trim the enoki bottoms and cut into 4 equal lengths.
Ingredients for this step
Enoki mushrooms
1 bunch
3:17
~1 min
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7 tips
1
鶏胸挽き肉を使うことで脂質を抑える。
2
賃元菜の代わりに小松菜やほうれん草を使用しても良い。
3
きのこはえのき、しめじ、エリンギ、平茸、きくらげなどお好みで。
4
砂糖の代わりにパルスイートなどの糖類ゼロの甘味料を使用しても良い。
5
炒める段階で味噌を入れることで味噌を溶く手間を省く。
6
ダイエット中は男性なら白米は150-180g、女性なら120-140gを目安に摂取する。
7
タンパク質は1食あたり30-40gを目安に摂取する。
1
Trim the enoki bottoms and cut into 4 equal lengths.
Enoki mushrooms 1 bunch
3:17
~1 min
2
Wipe the shiitake clean with paper towels, trim the stems, and slice thinly.
4:23
~1 min
3
Tear the bok choy from the base by hand, cut into 3cm lengths, rinse well, and drain.
5:28
~1 min
4
In a pot, combine sesame oil, grated garlic, and doubanjiang. Stir-fry the ground chicken breast over medium heat. Bring out the heat of the doubanjiang and cook the chicken through.
9:54
~2 min
5
Add the bok choy, shiitake, and enoki, sprinkle 2 pinches of salt, and stir-fry until the vegetables wilt.
11:32
~1 min
6
Add the miso and stir-fry until incorporated.
13:03
~1 min
7
Add the soy milk, chicken stock granules, ground sesame, sugar (or sweetener), and MSG. Mix well, then reduce to low heat and simmer for 5 minutes.
13:39
~6 min
8
Spoon in the silken tofu and warm over low heat for about 2 minutes.
14:26
~3 min
9
Plate up and finish with chili oil and black pepper to taste.
15:52
~1 min
1
Step 1
Trim the enoki bottoms and cut into 4 equal lengths.
Enoki mushrooms
1 bunch
2
Step 2
Wipe the shiitake clean with paper towels, trim the stems, and slice thinly.
Shiitake mushrooms
4-5
3
Step 3
Tear the bok choy from the base by hand, cut into 3cm lengths, rinse well, and drain.
Bok choy
2 bunches
4
Step 4
In a pot, combine sesame oil, grated garlic, and doubanjiang. Stir-fry the ground chicken breast over medium heat. Bring out the heat of the doubanjiang and cook the chicken through.
Ground chicken breast
400g
Sesame oil
1 tsp
Grated garlic
8cm (from tube)
Doubanjiang
1 tbsp
5
Step 5
Add the bok choy, shiitake, and enoki, sprinkle 2 pinches of salt, and stir-fry until the vegetables wilt.
Bok choy
2 bunches
Enoki mushrooms
1 bunch
Shiitake mushrooms
4-5
6
Step 6
Add the miso and stir-fry until incorporated.
Miso
2 tbsp
7
Step 7
Add the soy milk, chicken stock granules, ground sesame, sugar (or sweetener), and MSG. Mix well, then reduce to low heat and simmer for 5 minutes.
MSG (Aji-no-moto)
8 shakes
Unsweetened soy milk
600ml
Chicken stock granules
1 tbsp
Sugar
1 tbsp
Ground sesame
1 tbsp
8
Step 8
Spoon in the silken tofu and warm over low heat for about 2 minutes.
Silken tofu
1 block
9
Step 9
Plate up and finish with chili oil and black pepper to taste.
Black pepper
to taste
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