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<oembed><version>1.0</version><provider_name>Marc Winer</provider_name><provider_url>https://marcwiner.com/pt-br/</provider_url><author_name>Marc Winer</author_name><author_url>https://marcwiner.com/pt-br/author/admin2823/</author_url><title>Chanko nabe aut&#xEA;ntico &#x2013; a sopa dos lutadores de sum&#xF4;</title><type>rich</type><width>600</width><height>338</height><html>&lt;blockquote class="wp-embedded-content" data-secret="n5CZxzGiz4"&gt;&lt;a href="https://marcwiner.com/pt-br/chanko-nabe/"&gt;Chanko nabe aut&#xEA;ntico &#x2013; a sopa dos lutadores de sum&#xF4;&lt;/a&gt;&lt;/blockquote&gt;&lt;iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/pt-br/chanko-nabe/embed/#?secret=n5CZxzGiz4" width="600" height="338" title="&#x201C;Chanko nabe aut&#xEA;ntico &#x2013; a sopa dos lutadores de sum&#xF4;&#x201D; &#x2014; Marc Winer" data-secret="n5CZxzGiz4" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"&gt;&lt;/iframe&gt;&lt;script&gt;
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</html><thumbnail_url>https://marcwiner.com/wp-content/uploads/2024/09/Chanko-nabe-en-tete-750x563.jpg</thumbnail_url><thumbnail_width>600</thumbnail_width><thumbnail_height>450</thumbnail_height><description>A receita incr&#xED;vel do famoso caldo dos lutadores de sum&#xF4;! Perfeita para sair bem satisfeito em um clima acolhedor e compartilhado</description><url>https://marcwiner.com/pt-br/chanko-nabe/</url><language>pt-br</language><recipe><name>Chankonabe &#x2013; sopa japonesa dos lutadores de sum&#xF4;</name><cuisine><oembed>Japonesa</oembed></cuisine><course><oembed>Prato principal</oembed><oembed>Sopas e Caldos</oembed></course><prep_time_min>45</prep_time_min><cook_time_min>25</cook_time_min><total_time_min>70</total_time_min><servings><amount>6</amount><unit>pessoas</unit></servings><ingredients><oembed>1.5 L de caldo de frango (sem sal)</oembed><oembed>60 ml de saqu&#xEA;</oembed><oembed>80 ml de mirin</oembed><oembed>2 colheres de sopa de suco de gengibre (obtido ao ralar e espremer o gengibre em um pano fino)</oembed><oembed>4 dentes de alho (amassados)</oembed><oembed>0.5 cebola (cortada ao meio, com casca)</oembed><oembed>1 colher de ch&#xE1; de shiitake seco em p&#xF3; (rale cerca de um quarto de cogumelo)</oembed><oembed>1 peda&#xE7;o de kombu</oembed><oembed>145 gramas de miss&#xF4; branco</oembed><oembed>230 g de frango (mo&#xED;do; de prefer&#xEA;ncia, use sobrecoxa)</oembed><oembed>2 colheres de ch&#xE1; de suco de gengibre (obtido ao ralar e espremer o gengibre em um pano fino)</oembed><oembed>2 colheres de ch&#xE1; de molho de soja claro</oembed><oembed>2 colheres de sopa de amido de milho</oembed><oembed>6 colheres de sopa de farinha de rosca panko</oembed><oembed>1 talo de cebolinha (bem picadinha)</oembed><oembed>1 ovo (batido)</oembed><oembed>Alm&#xF4;ndegas de frango</oembed><oembed>680 g de fil&#xE9; de bacalhau (fresco, sem sal)</oembed><oembed>8 camar&#xF5;es grandes (crus)</oembed><oembed>170 g de barriga de porco fatiada</oembed><oembed>4 sobrecoxas de frango</oembed><oembed>400 g de tofu de firmeza m&#xE9;dia (momen dofu)</oembed><oembed>0.5 repolho chin&#xEA;s</oembed><oembed>6 cebolinhas</oembed><oembed>6 cogumelos shiitake (frescos)</oembed><oembed>molho ponzu</oembed><oembed>macarr&#xE3;o udon pr&#xE9;-cozido</oembed></ingredients><instructions_count>29</instructions_count><image>https://marcwiner.com/wp-content/uploads/2024/09/Chanko-nabe-en-tete.jpg</image></recipe><author><name>Marc Winer</name><url>https://marcwiner.com/a-propos/</url><sameAs><oembed>https://www.instagram.com/marcwiner/</oembed><oembed>https://www.facebook.com/marcwinercuisine/</oembed><oembed>https://www.linkedin.com/in/marcwiner</oembed><oembed>https://www.youtube.com/@marc_winer</oembed><oembed>https://www.pinterest.com/marc_winer/</oembed><oembed>https://www.tiktok.com/@marcwiner</oembed></sameAs></author><attribution>Original recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.</attribution><cache_age>86400</cache_age></oembed>
