Asian Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 19.22 g | (20 %) | ||
| Fat | 5.91 g | (5 %) | ||
| Carbohydrates | 47.52 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.91 g | (16 %) |
| Vitamin A | 957.29 mg | (119,661 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.04 mg | (0 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.54 mg | (63 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 95.75 μg | (32 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Vitamin B₁₂ | 0.45 μg | (15 %) | ||
| Vitamin C | 65.88 mg | (69 %) | ||
| Potassium | 196.32 mg | (5 %) | ||
| Calcium | 138.45 mg | (14 %) | ||
| Magnesium | 15.71 mg | (5 %) | ||
| Iron | 2.19 mg | (15 %) | ||
| Zinc | 1.34 mg | (17 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Cholesterol | 93.44 mg |
Ingredients
- Ingredients
- 150 grams Ground meat (such as lamb)
- 1 Tbsp Rice wine
- 1 tsp cornstarch
- salt
- 8 dried shiitake mushrooms
- 150 grams carrots
- 200 grams Chinese Egg noodle
- 6 sheets Napa cabbage
- ¾ l Chicken broth
Preparation steps
Soak shiitake mushrooms in water for 3 hours.
Mix cornstarch with 2 tablespoons water. Mix meat with cornstarch and rice wine and season with salt. With wet hands, shape mixture into walnut-sized balls.
Peel carrot and cut lengthwise into thin strips.
Cut cabbage into strips.
Remove the mushrooms from the soaking water and cut off the stems.
Cook the egg noodles in boiling water according to package instructions.
Bring chicken broth to a simmer in a large saucepan. Add meatballs and carrot strips to the broth and cook for 4 minutes.
Arrange cabbage strips, shiitake mushrooms and the drained egg noodles in bowls and top with meatballs and carrot strips. Pour in hot broth.
Season soup to taste with with soy sauce or chili sauce, if desired.
If desired, serve with sake.
