Zucchini, Corn, and Ground Chicken Soup
You don't need any soup stock to make this Japanese style soup — ground chicken, zucchini, and corn will infuse rich flavor. Before you serve, season the soup with "LESS SALT SOY SAUCE" to refine the taste.
PREPARATION
- Dice zucchini into 1cm cubes.
- Pour olive oil in a pot and put over medium heat. Stir-fry the zucchini, corn, and ground chicken together.
- When the color of the ground chicken starts to change, pour water (400ml) in the pot.
| Servings | 2 servings |
|---|---|
| Cooking Time | Approx. 15 min |
| Calories (1 serving) | 127 Calories |
| Sodium (1 serving) | 1.8 g |
| Author | TADASUKE TOMITA |
Ingredients
1/2 pcs Zucchini
4 tablespoons Canned corn
100g Ground chicken thigh
1 1/2 tablespoons LESS SALT SOY SAUCE
1 teaspoon Olive oil
as you like Black pepper (coarsely ground)
PREPARATION
- Dice zucchini into 1cm cubes.
- Pour olive oil in a pot and put over medium heat. Stir-fry the zucchini, corn, and ground chicken together.
- When the color of the ground chicken starts to change, pour water (400ml) in the pot.
