20分鐘搞掂暖笠笠日式烏冬🍲 秋冬最啱煮湯麵，飲埋湯成身都暖唒🥰
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🤍滑滑豆乳三文魚烏冬📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
三文魚 200g
史雲生極鮮清雞湯 500ml
無糖豆乳 300ml
急凍烏冬 2片
無鹽牛油 1茶匙
鮮腐竹 2條
甘荀 1條切片
本菇 1包
豆苗 1包
鹽、黑胡椒碎
🔹做法🔹
- 三文魚用廚房紙印乾水份；大鍋下牛油煮溶，加入三文魚煎至表面焦香，盛起備用
- 同一個鍋倒入史雲生極鮮清雞湯，加入甘荀和本菇，煮5分鐘至熟；加入急凍烏冬煮至散開
- 倒入豆乳，加入豆苗和腐竹；鋪上三文魚即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (2 servings)
Salmon: 200g
Swanson Chicken Broth: 500ml
Unsweetened soy milk: 300ml
Frozen udon noodles: 2 px
Unsalted butter: 1 tsp
Fresh yuba: 2 px
Carrot: 1, sliced
Shimeji mushrooms: 1 pack
Pea sprouts: 1 pack
Salt, ground black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Pat salmon dry. Melt butter in a large pot, pan-fry salmon until crispy on the surface, then set aside.
- In the same pot, pour in Swanson Chicken Broth, add carrot and shimeji mushrooms, cook for 5 minutes until tender. Add frozen udon and cook until separated.
- Pour in soy milk, add pea sprouts and yuba. Top with salmon and serve.
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