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Frozen Fat-Burning Soup
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1
Trim the shimeji bottoms and break into small clusters.
Ingredients for this step
Shimeji mushrooms
200g
1:09
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4 tips
1
キャベツの芯も煮ると柔らかくなり美味しく食べられる。
2
カットトマト缶に水を入れれば、計量カップを使わずに400mlを測れる。
3
冷凍保存期間は3週間を目安にする。
4
冷凍することでトマトの酸味が抜け、甘みが増す。
1
Trim the shimeji bottoms and break into small clusters.
Shimeji mushrooms 200g
1:09
2
Trim the okra tips and brown bits and slice into 1cm pieces.
1:17
3
Roughly chop the cabbage into 1-2cm pieces. Mince the core.
1:33
4
Peel the onion and mince.。Peel the ginger and mince.。
1:48
5
Cut the atsuage into 2cm bite-size cubes.。In a deep frying pan, combine the onion, cabbage, shimeji, okra, ginger, atsuage, and chopped tomatoes.。
2:06
6
Add water and chicken stock granules.
2:21
7
Cover, place over heat, and once boiling, cook 15-20 minutes over low heat.
2:39
8
Stir everything well.
3:15
9
Turn off the heat and dissolve the miso into the soup.
3:31
10
Cool, divide into 6 portions, place in freezer bags, and freeze.
3:47
11
Thaw the frozen soup in the microwave, stir, and serve.
4:35
1
Step 1
Trim the shimeji bottoms and break into small clusters.
Shimeji mushrooms
200g
2
Step 2
Trim the okra tips and brown bits and slice into 1cm pieces.
Okra
6
3
Step 3
Roughly chop the cabbage into 1-2cm pieces. Mince the core.
Cabbage
1/2 head (500g)
4
Step 4
Peel the onion and mince.。Peel the ginger and mince.。
Onion
1 (200g)
Ginger
1 knob
5
Step 5
Cut the atsuage into 2cm bite-size cubes.。In a deep frying pan, combine the onion, cabbage, shimeji, okra, ginger, atsuage, and chopped tomatoes.。
Cabbage
1/2 head (500g)
Onion
1 (200g)
Okra
6
Shimeji mushrooms
200g
Atsuage (thick fried tofu)
2 sheets
Ginger
1 knob
Chopped tomato can
1 can
6
Step 6
Add water and chicken stock granules.
Water
400ml
Chicken stock granules
1.5 tbsp
9
Step 9
Turn off the heat and dissolve the miso into the soup.
Miso
1 tbsp
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Frozen Fat-Burning Soup — cook along with the video