Smarter Home Cooking

Asian Noodle Shrimp Soup

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Asian Noodle Shrimp Soup
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
145
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie145 kcal(7 %)
Protein11.24 g(11 %)
Fat4.44 g(4 %)
Carbohydrates16.67 g(11 %)
Sugar added0 g(0 %)
Roughage2.07 g(7 %)
Vitamin A491.28 mg(61,410 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.16 mg(11 %)
Folate135.45 μg(45 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.84 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.31 mg(19 %)
Potassium453.53 mg(11 %)
Calcium83.58 mg(8 %)
Magnesium56.97 mg(19 %)
Iron2.28 mg(15 %)
Iodine1.45 μg(1 %)
Zinc0.92 mg(12 %)
Saturated fatty acids0.77 g
Cholesterol62.68 mg

Ingredients

for
2
Ingredients
1 bunch scallions
200 grams Spinach
50 grams Chinese Egg noodle
60 grams shiitake mushrooms
1 Tbsp vegetable oil
1 tsp freshly grated ginger
750 milliliters Vegetable broth
1 soy sauce
freshly ground peppers
100 grams shrimp (ready to cook)
How healthy are the main ingredients?
Spinachshiitake mushroomgingersoy sauce

Preparation steps

1.

Trim scallions, rinse and separate the green parts from white. Slice 2 white scallion pieces into narrow strips without slicing through the root end. Place in ice-cold water and set aside until they spread open, about 1 hour. 'Cut the remaining scallions into thin strips about 5 cm (approximately 2 inches) long.

2.

Rinse spinach, pick over and blanch in boiling salted water. Rinse in cold water and allow to drain.

3.

Cook noodles in plenty of boiling salted water according to package directions until al dente. Rinse in cold water and allow to drain.

4.

Trim mushrooms, wipe off and cut into thin slices.

5.

Sauté scallion strips in a pan in hot oil, add ginger, sauté briefly, add broth and add mushrooms. Simmer for about 4 minutes and season with soy sauce and pepper.

6.

Add the shrimp and heat through.

7.

Distribute noodles and spinach on 2 preheated bowls and distribute the hot soup between the bowls. Serve garnished with the remaining scallion pieces.