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Vegetable soup (vegetable soup with chicken breast) | Transcript of recipe by Dareuma [culinary expert]

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Who horse [cooking expert]

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Ingredients

minced chicken breast : 300g
人参 : 1/2個
キャベツ : 1/4個
玉ねぎ : 1/2個
えのき : 1株
しめじ : 1株
ニンニク : 1片
オリーブオイル : 大さじ1/2
トマト缶 : 1缶
(A) Ketchup : 1 tablespoon
(A)水 : 600ml
(A)Consommé : 1 tablespoon
(A) Curry powder : 小さじ1/2

Time required

30minutes

Procedure

1) make preparations 01:39
Cut the carrot into 1cm cubes.
Cut the core of the cabbage and cut it into appropriate sizes.
Cut the onion into thin slices.
Cut off the stone ends of the enoki mushrooms and cut them into quarters.
Tear the shimeji mushrooms by hand.
Crush the garlic with the back of a knife and roughly chop.
2) heat up 05:56
Heat olive oil in a pot, add salt and stir-fry over medium heat for about 5 minutes.
Add minced chicken breast and fry.
Add the canned tomatoes and stir-fry over medium heat for about 10 minutes.
Add (A) and bring to a boil.
3) Serve 08:37
Arrange 2 in a bowl.
Complete with black pepper (not listed), EXV olive oil (not listed), and dried parsley (not listed).

Point

-This is a recipe for 8 meals.
-You can use your favorite vegetables and mushrooms, such as pumpkin, eggplant, and shiitake mushrooms.
・If you cut off the stone ends of the enoki mushrooms while still in the bag, it will be easier to throw them away.
- Add the canned tomatoes and stir-fry until the water evaporates, which will release the acidity and improve the texture.
-If you don't have curry powder, you don't need to use it.
・Use the black pepper, EXV olive oil, and dried parsley in step 3 to your liking.