Asian-Style Noodle-Mushroom Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 177 μg | (89 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the soup
- 3 dried Wood Ear Mushrooms
- 1 handful shiitake mushrooms
- 1 handful Oyster mushrooms
- 1 scallion
- 2 Tbsps butter
- 1 Tbsp dark soy sauce
- 500 milliliters Vegetable broth
- 2 stalks Lemongrass
- 500 milliliters water
- 2 Tbsps light soy sauce
- 2 tsps Rice vinegar
- salt
- peppers
- For the fish balls
- 300 grams Cod
- 3 Tbsps Semolina flour
- 1 egg
- 1 egg white
- 1 Tbsp Oyster sauce
- For serving
- 150 grams Asian soup noodles
- 2 Tbsps scallions
Preparation steps
For the soup: Soak dried wood ear mushrooms in cold water for about 15 minutes. Trim all of the mushrooms and cut into strips. Fry mushrooms in a pot in butter, about 3 minutes. Rinse scallions and cut into rings. Add white portion of scallions to pot and set the green portion aside for the fish balls. Deglaze with dark soy sauce and add vegetable broth. Halve the lemongrass lengthwise, add to pot and bring to a boil. Add water and light soy sauce and simmer for 15 minutes. Season with rice vinegar, salt and pepper.
For the fish balls: Cut the cod fillet into pieces and puree finely with the semolina flour, egg, egg white and oyster sauce. Then add the reserved scallion tops and mix together well. Refrigerate mixture for 15 minutes. Then form into balls. Simmer balls for about 20 minutes in the soup,
To serve: Cook soup noodles according to package instructions, drain and add to the soup. Serve soup garnished with chives.
