Yuba and jellyfish soup
Yuba is packed with isoflavones, and jellyfish is surprisingly nutritious, making it a perfect soup for beauty.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Refill the jellyfish with water, and tear the yuba with your hands to make it easy to eat.
2
Heat the basic chicken and clam soup in a pot, then add the yuba and kiri jellyfish.
3
Season with salt and serve with small slices of clams and finish.
Ingredients for 1 person
-
- Drying jellyfish
- 3g
-
- Yuba
- 40g
-
- Basic chicken and clam soup made from strained soup
- 200cc
-
- salt
- Small amount
-
- Small cut for assatsuki
- 1 tablespoon
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