Asian Noodle Soup with Shrimp Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 19.68 g | (20 %) | ||
| Fat | 0.78 g | (1 %) | ||
| Carbohydrates | 27.7 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.88 g | (3 %) |
| Vitamin A | 69.53 mg | (8,691 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.06 mg | (1 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.36 mg | (3 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 3.3 μg | (1 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 0.72 μg | (2 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 15.23 mg | (16 %) | ||
| Potassium | 229.87 mg | (6 %) | ||
| Calcium | 82.96 mg | (8 %) | ||
| Magnesium | 28.12 mg | (9 %) | ||
| Iron | 1.11 mg | (7 %) | ||
| Iodine | 4.67 μg | (2 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 0.05 g | |||
| Cholesterol | 122.35 mg |
Ingredients
- Ingredients
- 1 scallion (white parts only)
- 1 garlic clove
- 250 grams peeled, deveined shrimp
- 1 egg white
- 1 tsp freshly grated ginger
- 1 tsp Rice flour
- salt
- 4 Tbsps light soy sauce
- cayenne pepper
- 200 grams Napa cabbage
- 800 milliliters Chicken broth
- 1 pinch ground Turmeric
- 1 tsp lemon juice
- 100 grams Glass noodles
Preparation steps
Rinse scallions, halve and finely chop. Peel garlic and chop finely. Rinse the shrimp, pat dry and chop half finely, then beat together with the egg whites. Finely chop the other half of shrimp. Mix shrimp-egg mixture and chopped shrimp with the scallions, ginger and garlic. If necessary, add a little rice flour. Season with salt, a little soy sauce and cayenne pepper. With wet hands, form into 4 balls.
Rinse and drain cabbage and arrange leaves in a bamboo steamer. Drizzle with soy sauce. Arrange shrimp balls on top, cover and steam over boiling water for about 10 minutes.
Boil the chicken broth and season with turmeric, lemon juice, soy sauce and salt. Place the rice noodles in the soup and let simmer. Place the shrimp balls in soup bowls and pour the soup over.
Serve immediately, garnished with parsley and diced pickled red pepper if desired.
