CookGo
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Nagasaki Jjamppong Soup

Costo $15, salva $10

Fonte: Recommended by CookGo

  • 20 Min
  • 5 Porzioni
  • $15

INGREDIENTI

  • Broth

    • 500ml beef bone broth
    • 💧 700ml water

  • Seafood

    • 🦑 1 squid, cleaned and cut
    • 🍤 200g cocktail shrimp
    • 🐚 200g clams

  • Seasoning

    • 1 tbsp mirin or cooking wine
    • 2 Vietnamese chili peppers
    • 1 tbsp oyster sauce
    • 🧂 1 tbsp salt
    • 2 tbsp soy sauce

  • Vegetables

    • 🧄 2 cloves garlic, sliced
    • 🧅 2 stalks green onion, chopped
    • 🧅 1 onion, sliced
    • 200g cabbage, chopped
    • 100g bok choy
    • 100g bean sprouts

PASSI

1

Prepare clams by soaking them in salted water for at least 1 hour to remove sand.

2

Mix beef bone broth and water in a pot, bring to a boil, and let it cool.

3

Clean and cut squid into bite-sized pieces, and rinse shrimp under running water.

4

Slice garlic thinly and chop green onions.

5

Heat oil in a pan, stir-fry green onions, chili peppers, and garlic over high heat until fragrant.

6

Add onion, shrimp, and squid to the pan and stir-fry. Add mirin, salt, and pepper.

7

Add chopped cabbage and stir-fry until slightly wilted.

8

Add clams and stir-fry briefly.

9

Pour cooled broth into the pan and bring to a boil. Add sliced chili peppers.

10

Add oyster sauce and soy sauce, stir well.

11

Add bok choy and bean sprouts, cover, and simmer until tender.

12

Serve hot and enjoy. Optionally, add noodles for a complete meal.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Soak clams in salted water to remove sand effectively.Cool the broth before adding seafood to preserve its flavor.Adjust chili quantity based on your spice tolerance.Add noodles for a more filling meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.