Asian Beef and Noodle Soup

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Asian Beef and Noodle Soup
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein42.64 g(44 %)
Fat14.06 g(12 %)
Carbohydrates52.75 g(35 %)
Sugar added0 g(0 %)
Roughage4.03 g(13 %)
Vitamin A781.76 mg(97,720 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.26 mg(24 %)
Niacin17.23 mg(144 %)
Vitamin B₆1.09 mg(78 %)
Folate76.52 μg(26 %)
Pantothenic acid1.21 mg(20 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂1.77 μg(59 %)
Vitamin C43.9 mg(46 %)
Potassium916.55 mg(23 %)
Calcium108.62 mg(11 %)
Magnesium132.96 mg(44 %)
Iron6.28 mg(42 %)
Iodine0.82 μg(0 %)
Zinc8.03 mg(100 %)
Saturated fatty acids5.23 g
Cholesterol102 mg

Ingredients

for
4
Ingredients
600 grams Beef (such as Chest)
1 stalk Leeks
200 grams Celery root
2 carrots
1 onion
1 pc fresh ginger (about 3 cm)
2 garlic cloves
1 chili pepper
1 tsp peppercorns
200 grams button Mushroom
2 handfuls Baby spinach
1 scallion
soy sauce
salt
freshly ground peppers
200 grams Udon Noodle
1 handful Coriander
How healthy are the main ingredients?
BeefLeekgingercarrotoniongarlic clove

Preparation steps

1.

Rinse the meat, place it in a saucepan with cold water to cover and bring to a boil. Reduce to a simmer, cover and cook over low heat for  1.5 hours. Rinse the leeks well and thinly slice. Peel the celery, carrot, onion, ginger and garlic and roughly chop. Skim off the foam from the soup and add the vegetables, the chile, ginger and peppercorns. Return the soup to a simmer and cook until the meat is tender, about 45 minutes.

2.

Clean the mushrooms and cut into thin slices. Rinse and drain the spinach. Rinse and thinly slice the scallions. Remove the meat from the soup, let cool slightly and cut into slices. Strain the broth through a sieve into another pot and season with soy sauce, salt and pepper. Add the mushrooms and noodles to the broth and cook about 5 minutes. Return the meat to the soup along with  the spinach and the cilantro. Ladle the soup into bowls and serve.

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