Just put in! Sugi blue pori and chicken scissors soup

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Sprinkle the nampler a little and taste it! It's delicious to add a lot of your favorite vegetables, but just peppers ◎ bitterness is accented.

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Ingredients (for 2-3 people):

Suji Ao NoriPlenty of your favorite amount
water720cc
Chicken fillet (remove the streaks)2 sheets
Peppers (cut seeds and cut about 2cm)2 pieces (about 40g)
salt1 teaspoon
Chicken glass soup element1/2 teaspoon
White sesame1 tablespoon
Nampler1 teaspoon
Mochi (recommended if any)2 pieces

How to:

  1. Sprinkle the salt outside the quantity on the scissors. Put water, salt, and scissors in a large pot, cover and lightly heat over medium heat.
  2. After boiling, check if the scissors are cooked before taking it out. Put the soup, peppers, and (took),Low heatHeat with
  3. After about 3 minutes, check if the ingredients are cooked. Add the Nampla at the end and taste it
  4. Put the scissors split by hand in the bowl and serve hot soup and ingredients together.
    Put the sashimi and white sesame in the finish and eat it ~

Chicken fillet meat (chicken breast can be used instead) can make delicious salt -based soup by itself without having to use a lot of soup! If you add a nampler there and taste it ... a recipe that was born because you wanted to topping the sashimi blue seaweed. It is also recommended to add noodles and ramen!

Here are the items used in the recipe

Dried Suji-Aonori

SEA VEGETABLE COMPANY

Dried Suji-Aonori

$7.00