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スープ（脂肪燃焼醤油スープ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Japanese white radish : 300g
キャベツ : 1/4個(250g)
にんじん : 1/2本(120g)
長ネギ : 1本
エリンギ : 100g
鶏むね肉 : 350g
にんにく : 2片
(A) water : 750cc
(A) Soy sauce : 大さじ4
(A) Chicken glass soup : 小さじ1
(A) black pepper : 適量
(A) dried bonito : 5g
(A) Umami seasoning : 10振り
(B) salt : ふたつまみ
(B) Katakuriko : 小さじ2
(B) Liquor : 2 teaspoons
小ネギ : 適量

Time required

30minutes

Procedure

1) cut vegetables 03:07
Cut out the core of the cabbage and cut it into chunks.
Cut the carrot in half and slice thinly, and cut the king oyster mushroom in half and slice.
Peel the skin of the garlic and mince it. Cut the green onion in half lengthwise and then diagonally.
2) simmer vegetables 06:03
Put all of 1 in a pot, add (A), cover with a lid, bring to a boil, and simmer for 10 to 15 minutes.
3) cut chicken breast 07:33
Once the chicken breast has been sliced, add (B) and rub it in.
4) finish 10:02
Mix 3 into 2 and let it sink lightly. Cover with a lid and simmer for 3 to 4 minutes.

Point

・You can put the core of the cabbage if you like.
・Daikon radishes with wrinkles on the surface are just dehydrated, so if you put them in water, they will return to their original state.
・You can change the mushrooms to whatever you like.
・You can change the ingredients according to your taste, but avoid high-sugar foods such as potatoes.
・Mash katsuobushi lightly before adding.
・If you add the chicken breast at the same time as the vegetables, it will become hard, so be careful.
・This time, I used diced chicken breast, but if you use a single piece of meat, cut it in half before shaving it off.
・Chicken breast can be chicken fillet. If you change to pork, the fat will rise, but if it's thigh meat, it's acceptable.