Description: This soup is as good as mulled wine in the winter. When cold, just having this soup makes you really warm.
Serves: 2
Cooking time: 10 minutes
Ingredients
- Chicken breast – chopped into bite-size, 150g
- Cabbage – torn, 150g
- Spring onions – chopped, 20g
- Chicken stock cube – 1 piece
- Water – 450 mL
- Ground black pepper – 1 dash
Method
1. In a pot, heat the water and add a stock cube once it is boiled.
2. Add the chicken and cabbage to the pot.
3. Pour the soup into a small bowl and add the spring onions on top.
To serve: sprinkle ground black pepper.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Vitamin B3 | Vitamin B6 |
|---|---|---|---|---|---|---|---|---|---|
| 162.5 | 17.0g | 8.2g | 6.4g | 2.4g | 2.8g | 2.2g | 2.7g | 7.6mg | 0.5mg |
| 8.1% | 34.0% | 11.7% | 2.5% | 7.8% | 3.2% | 36.4% | 13.5% | 58.8% | 41.5% |
Nutritional Tips
Cabbage 100g is only 25 kcal (according to USDA). It is slightly more than a handful and is super low in calories. It can be eaten raw or cooked. It is an essential vegetable for hot pot dishes in winter and is versatile. It can be incorporated into stir-fried vegetables, soup, pickles, pasta, yakisoba (fried noodles), okonomiyaki (Japanese pancakes), miso soup, hot pot, rolled cabbage, croquettes or just eaten as salad. Compared to Chinese cabbage, it tastes less sweet. But when it is the season (winter), it tends to be sweeter.
Finely stripe-cut cabbage is very commonly served with pork cutlet and torn cabbage is “the must-served” with “Fried skewer – kushikatsu (串カツ)” in Japanese cuisine. In Japan, these cabbages are all you can eat, so you can ask for them as much as you want.
Mignonne Nutri-Cuisine 