Kabocha Soup!
1 onion (￥66, 44 Cal)
1 carrot (￥49, 35 Cal)
1/2 kabocha (￥150, 450 Cal)
1 chunk of fresh ginger (￥49, 10 Cal)
2 tbsp? oil (200 Cal)
3 stock cubes
2 1/2 cups water
1 cup? milk (￥33, 150 Cal)
pepper
Dice up the onion and carrot and ginger saute in oil on low heat. Put the kabocha in a shallow bowl of water and nuke it for a few minutes. When it's soft enough to cut, remove the seeds and dice it up. Add it to the now-squishy onion carrot mix. Add water and stock cubes. Boil until the kabocha can be easily defeated by a mighty wooden spoon. Transfer to a blender, blend it up, put it back on the stove and add milk and pepper.
Results: Pretty good!
As good as the packaged stuff, not as good as restaurant stuff.
Salty. I'll use just one or two stock cubes next time.
Weird fiber bits from the ginger. Maybe use powdered ginger instead?
Cost: ￥347+ and ~889 Cal per batch.
Makes maybe five servings, so about ￥70 and 180 Cal per serving?
1 carrot (￥49, 35 Cal)
1/2 kabocha (￥150, 450 Cal)
1 chunk of fresh ginger (￥49, 10 Cal)
2 tbsp? oil (200 Cal)
3 stock cubes
2 1/2 cups water
1 cup? milk (￥33, 150 Cal)
pepper
Dice up the onion and carrot and ginger saute in oil on low heat. Put the kabocha in a shallow bowl of water and nuke it for a few minutes. When it's soft enough to cut, remove the seeds and dice it up. Add it to the now-squishy onion carrot mix. Add water and stock cubes. Boil until the kabocha can be easily defeated by a mighty wooden spoon. Transfer to a blender, blend it up, put it back on the stove and add milk and pepper.
Results: Pretty good!
As good as the packaged stuff, not as good as restaurant stuff.
Salty. I'll use just one or two stock cubes next time.
Weird fiber bits from the ginger. Maybe use powdered ginger instead?
Cost: ￥347+ and ~889 Cal per batch.
Makes maybe five servings, so about ￥70 and 180 Cal per serving?