Asian Chicken Noodle Soup
Asian Chicken Noodle Soup - Clear soup with clean flavors
Healthy, because
Even smarter
Nutritional values
This quick, glass noodle soup captivates with its strong aroma and contains hardly any fat and cholesterol, all while being rich in minerals and vitamins.
Sprinkle the glass noodle soup with coriander green before serving. This delicious Asian herb gives it additional freshness, vitamins, minerals and secondary plant substances.
(Percentage of daily recommendation)
| Calorie | 224 kcal | (11 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 2 ounces Glass noodles
- 2 ounces shiitake mushrooms
- 1 red Bell pepper
- 1 piece ginger
- 1 ½ pints Chicken broth
- 1 Chicken breast (about 7 ounces)
- 2 ounces Snow peas
- 2 scallions
- ½ Lime
- 1 tablespoon soy sauce
Kitchen utensils
Preparation steps
Cook glass noodles according to package instructions. Rinse and drain. Clean shiitake mushrooms and remove stems. Cut into quarters. Rinse pepper, cut into quarters and remove seeds. Cut pepper into thin strips.
Peel ginger root and cut into strips. Bring chicken stock to a boil with the ginger. Rinse the chicken fillet and add to broth. Add mushrooms to the broth and cook over medium heat for 10-12 minutes.
After 4 minutes, add the pepper strips. Rinse snow peas and cut into strips. Rinse scallions and thinly slice.
Remove chicken fillet from the broth. Let fillet cool and then cut chicken into cubes. Juice lime. Add diced chicken to the broth with noodles, snow peas and onions. Bring to a boil. Season soup with soy sauce and 1 tablespoon lime juice. Serve immediately.
