Chicken soup with funchosa, mushrooms and vegetables
Cooking time:
50 minutes
Active time:
25 minutes
Complexity:
Easy
In this recipe, you can replace shiitake with oyster mushrooms or use champignons. In any case, the soup will turn out to be fragrant, satisfying and very tasty.
5
Recipe "Chicken soup with funchosa, mushrooms and vegetables"
Ingredients for 3 servings
cellophane noodles
100 g
chicken thigh
400 g
oyster mushrooms
150 g
shiitake frozen
150 g
carrots
100 g
onions
1 pc.
garlic
2 cloves
vegetable oil
1 tbsp. spoon
teriyaki sauce
2 tbsp. spoons
mung bean seedlings
50 g
cilantro and green onions
for filing
Step 1/5
Cut the onion into cubes, grate the carrots (it is better to use a special one for carrots in Korean) or cut into thin blocks. Cut the funchosu into coarse strips, chop the garlic.
Step 2/5
Fry the chicken in vegetable oil right in a saucepan, then add the vegetables, fry everything together until the carrots are soft.
Step 3/5
Add all the mushrooms and garlic to the pan, pour 2 liters of water, bring to a boil. Turn down the heat and cook, covered, for about 25 minutes. Finish with the teriyaki sauce and bean sprouts.
Step 4/5
Soak the funchosa in boiling water for a few minutes before serving.
Step 5/5
Arrange the funchosa on plates, pour soup, put chicken thigh in each plate, garnish with chopped herbs. Serve the sauce to the soup so everyone can add it themselves as needed.
Ingredients for 3 servings
cellophane noodles
100 g
chicken thigh
400 g
oyster mushrooms
150 g
shiitake frozen
150 g
carrots
100 g
onions
1 pc.
garlic
2 cloves
vegetable oil
1 tbsp. spoon
teriyaki sauce
2 tbsp. spoons
mung bean seedlings
50 g
cilantro and green onions
for filing
Nutritional value per 100 g
Calories
67 kcal
Proteins
3 g
Fats
4 g
Carbohydrates
6 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
Similar recipes