Torta di mele con composta di mele
38 recipes
Chicken soup with vegetables and tofu
ingredients
servings
2
Chicken thigh
300 oz
Onions
1 unit
Salt
1 teaspoon
White sugar
1 teaspoon
Pepper
1 teaspoon
Chili powder
1 teaspoon
Ground cinnamon
1 teaspoon
Savoy cabbage
170 oz
Green beans
200 oz
Spicy chillies
40 oz
Spring onions
1 unit
Tofu
125 oz
single courses from South Korea
Chicken soup with vegetables and tofu
Chicken soup with vegetables and tofu
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soup rich in vegetables and taste, without nut and added fats, in which you can appreciate tofu as an ingredient. If you are vegetarian or vegan, substitute the chicken with the same amount of mushroom pleurotus!
preparation
step 1
Boil the chicken overcooked in water, starting from cold, for at least 45 minutes. Mine was frozen, I cooked 75 minutes. They must be very soft. After 10 minutes, remove the foam that forms on the surface with a slotted spoon
step 2
In the ingredients I wrote thigh instead of overcoat. The important thing is still to use a bone cut, because the resulting broth will be the base of the soup. With the thighs, time is actually similar.
step 3
After 30 minutes of cooking the chicken, add the sliced onion and continue cooking until the chicken is cooked. At this point, remove the chicken, divide the meat from the bone (just a spoon, it will be very soft) and put the bones back into the stock.
step 4
Add all the spices, the Chinese cabbage (or cabbage napa, replaceable, as ingredients, with cabbage), cutting a slice for the long and half and the beans, in pieces of about 4 cm each, cook for 15 minutes.
step 5
In the last 5 minutes of cooking add: the chicken cut into strips, sliced chilli, sliced spring onion and diced tofu. If you buy tofu in ethnic shops (recommended), choose the firm or hard, suitable for the recipe.
step 6
Remove the chicken bones from the soup and serve with steamed rice. Enjoy your meal!
