Detox Ume Somen (Tofu Somen)

Name: Detox Ume Somen (Tofu Somen)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: 和食
Ingredients: Tofu somen 1 pack; Chicken breast to taste; Cooking sake a little; Shiso (perilla) leaves to taste; Daikon radish sprouts 2 packs; Umeboshi (pickled plum) 1 piece; Mentsuyu to taste; Olive oil 1 tablespoon

A detox-themed tofu somen recipe you can make in 10 minutes without turning on the stove. Chicken breast is heated in the microwave and shredded, then generously combined with shiso, daikon radish sprouts, and pounded umeboshi, and finished with mentsuyu and olive oil. Tofu somen is low-carb at 4.7g of carbohydrates, and with 0 minutes of boiling time it only needs to be drained, so it is easy to use. It is also recommended for getting protein during the summer.

WashokuNoodleMain1 serving10 min(Prep 5 min + Cook 5 min)320 kcal

Microwave Beat Summer Heat Beginner Gut Health No Heat Diet Quick Low Carb High Protein Solo Meal

なおよキッチン

Sharing low-carb recipes and life recipes for living a happier life. I share recipes and health information that are easy to follow, whether you want to improve your constitution, are thinking about starting low-carb, or have already started. □ Why I started the YouTube channel "Naoyo Kitchen" When you hear "low-carb," you probably imagine it mainly as a way of eating for dieting or for people with diabetes, but for me, cutting carbs turned out to be a great fit for improving my own constitution. I used to have a very weak constitution (severe atopic dermatitis, hay fever, chronic fatigue, anemia, menstrual pain, skin problems, poor circulation, sugar addiction, post-meal drowsiness, depression), but after starting low-carb, I was able to improve both my physical and mental health in just one to two months. I share this content hoping people can keep it up in a fun and delicious way! My goal is "to bring energy to the world through food!" □ Profile Naoyo Fujimoto, Low-Carb Recipe Researcher Since childhood I had a weak body, and I overcame various conditions like depression and atopic dermatitis through a "low-carb" way of eating. Wanting to share with as many people as possible the idea that "our bodies and minds are made of what we eat," I started hosting low-carb cooking classes. I am currently

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INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Sprinkle cooking sake over the chicken breast, cover loosely with plastic wrap, and heat in the microwave. Drape the wrap loosely rather than stretching it tight.
0:41~5 min
2
While it heats, cut the aromatics. Roll up the shiso leaves, cut them in half, and slice into thin strips.
1:07~2 min
3
Cut the daikon radish sprouts to about half their length. Use 2 packs for one serving.
1:35~1 min
4
Remove the pit from the umeboshi and pound it well with a knife into a paste.
2:16~1 min
5
Drain the tofu somen thoroughly. There is no need to boil it; just drain it and use it as is.
2:57~1 min
6
Take out the heated chicken breast and shred it finely with chopsticks. Be careful not to burn yourself, as it is hot.
3:29~2 min
7
Add mentsuyu to a bowl. Follow the dilution instructions; the video makes the sauce at a 1:4 ratio.
4:16~1 min
8
Add 1 tablespoon of olive oil and mix. Ume and olive oil go well together, giving a mellow flavor.
4:30~1 min
9
Add the drained tofu somen and toss with the sauce.
4:49~1 min
10
Mix the shredded chicken breast with the pounded umeboshi and arrange it on top along with the daikon radish sprouts.
4:59~1 min
11
Finish by placing the julienned shiso on top.
5:11~1 min

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