Asian Beef and Noodle Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 42.64 g | (44 %) | ||
| Fat | 14.06 g | (12 %) | ||
| Carbohydrates | 52.75 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.03 g | (13 %) |
| Vitamin A | 781.76 mg | (97,720 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 17.23 mg | (144 %) | ||
| Vitamin B₆ | 1.09 mg | (78 %) | ||
| Folate | 76.52 μg | (26 %) | ||
| Pantothenic acid | 1.21 mg | (20 %) | ||
| Biotin | 1.76 μg | (4 %) | ||
| Vitamin B₁₂ | 1.77 μg | (59 %) | ||
| Vitamin C | 43.9 mg | (46 %) | ||
| Potassium | 916.55 mg | (23 %) | ||
| Calcium | 108.62 mg | (11 %) | ||
| Magnesium | 132.96 mg | (44 %) | ||
| Iron | 6.28 mg | (42 %) | ||
| Iodine | 0.82 μg | (0 %) | ||
| Zinc | 8.03 mg | (100 %) | ||
| Saturated fatty acids | 5.23 g | |||
| Cholesterol | 102 mg |
Ingredients
- 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
Preparation steps
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.
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.
