Serve 1

Ingredients: 

• Chicken Stock, 330ml 
• Water, 450ml 
• Minced Pork, 150 grams 
• Shitake Mushroom, 3 (cut into bite-size pieces)  
• Fish Balls, 3
• Spinach, 100 grams
• Udon, 1 bundle 
• Spring Onions, to garnish
• Salt, to taste
• Pepper, to taste

Instructions: 

1. Pour chicken stock and water into the Thermos® Shuttle Chef® inner pot and bring it to a boil over medium heat. 
2. When boiling, add minced pork, shitake mushroom pieces, and fish balls. 
3. Turn to low heat and add in spinach and udon. 
4. When boiling, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 1 hour. 
5. Before serving, add salt and pepper to taste and garnish with spring onions. 

Notes:

• This recipe is based on using a 1.5L Thermos® Shuttle Chef® RPF-20. Suitable for 1.8L Thermos® Shuttle Chef® TCRA-1800.
• Ingredients quantity can be adjusted for different capacity of Shuttle Chef®.

Tips:

• Should you wish to consume the udon soup at a later time (more than 1 hour), please add in the udon about 30 minutes prior serving, to avoid it turning soggy.
• Should you prefer the spinach to be less soft, you may add in about 30 minutes prior serving too.  
• For more variety of ingredients, you may add other preferred vegetables.

Recipe and photos courtesy of Thermos Singapore team.