Hot-Pot-Inspired Chinese-Style Chicken Soup
with udon noodles and scallionsCalories
:
366 kcalProtein
:
9.3g proteinTotal
:
25 minutesDifficulty
:
Easy-30% carbs
Extra Veggies
Allergens:
- Soja
- Gluten
- Tarwe
This recipe provides 269 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Leek
½ piece
Garlic
¼ bunch
Scallions
1 piece
Chicken thigh
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
1.25 teaspoon
Fresh ginger
65 g
Red cherry tomatoes
½ piece
Fresh lemongrass
15 g
Gochujang
(Contains: Soja, Gluten, Tarwe)
½ piece
Pak choi
55 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
20 g
Kimchi sauce
Not included in your delivery
1 tablespoon
[Plant-based] butter
¼ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
350 milliliters
Water
½ piece
Low sodium beef stock cube
to taste
Black pepper
Nutrition Values
Energy (kJ)1530 kJ
Calories366 kcal
Fat18 g
Saturated Fat9.1 g
Carbohydrate39.3 g
Sugar16.5 g
Dietary Fiber8.4 g
Protein9.3 g
Salt3.5 g
Trans Fat0.1 g
Potassium812.5 mg
Calcium110.7 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Garlic Press
•Grater
•Soup pan
Cooking Steps
1
- Bring the water for the soup to a boil in a pot or saucepan.
- Chop the leek into thin rings. Press or mince the garlic.
- Finely chop the scallions and seperate the white part from the greens.
- Slice the chicken thigh into strips.
2
- Melt a generous knob of butter and a drizzle of sunflower oil in a soup pot over medium-heat and fry the leek, garlic, white part of the scallions, chicken and East-Asian sauce for 3 - 4 minutes.
- In the meantime peel and grate the ginger and halve the cherry tomatoes.
- Bruise or pierce the lemongrass in three places.
- Add the ginger, cherry tomatoes, lemongrass and gochujang* and fry for 1 minute, or until fragrant.
*Take care, this ingredient is spicy! Use as preferred.
3
- Deglaze with the soy sauce and the water, then crumble in the stock cube (see pantry for amount) and stir well.
- Bring to a boil and let it simmer for 6 - 8 minutes.
- Discard the base of the pak choi and roughly chop both the leaves and the stems.
- Add the pak choi to the soup and let it simmer for 3 - 4 more minutes.
4
- Weigh the udon noodles.
- Just before serving, stir the udon noodles and kimchi sauce into the soup.
- Serve the soup in bowls and garnish with the green part of the scallions.
- Season with pepper and soy sauce to taste.
