Asian Noodle Soup with Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 101.9 μg | (170 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Beef (such as brisket)
- 2 Star anise
- 1 tsp Szechuan pepper
- ½ Cinnamon stick
- 1 tsp fennel seeds
- 200 grams Chinese Pasta
- 2 scallions
- 1 carrot
- 1 smaller Bok Choy
- 1 red chili pepper
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps freshly chopped cilantro
- light soy sauce
- 1 Tbsp Rice wine
- salt
Preparation steps
Rinse the meat and pat dry. Boil about 2 liters (2 quarts) of water Then put in 1 star anise, 1/2 teaspoon Sichuan pepper, cinnamon, fennel and the meat. The meat must be covered with water. Boil from then on about 2 hours on low heat only. take soft cooked meat from the marinade, let cool, then cut into strips. Pour the broth through a sieve.
Boil, strain and drain the pasta according to package specification.
Rinse, trim and cut into rings the scallions. Peel the carrot and dice finely. Rinse the bok choy, trim and cut into strips. Rinse, trim and chop the chile. Peel garlic and chop finely.
Boil the broth, put the prepared vegetables, chile, garlic and ginger in the broth and leave for 3-4 minutes. Add the meat and pasta and bring to temperature. Finally mix in cilantro and season with soy sauce, rice wine and salt.
