Asian Soup with Rice Noodles

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Asian Soup with Rice Noodles

Asian soup with rice noodles - With this soup you can spoon up the Far East in no time.

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
350
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein17 g(17 %)
Fat6 g(5 %)
Carbohydrates57 g(38 %)
Sugar added1 g(4 %)
Roughage8.2 g(27 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E11 mg(92 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6 mg(50 %)
Vitamin B₆0.7 mg(50 %)
Folate147 μg(49 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C162 mg(171 %)
Potassium737 mg(18 %)
Calcium246 mg(25 %)
Magnesium100 mg(33 %)
Iron4.1 mg(27 %)
Iodine12 μg(6 %)
Zinc2.2 mg(28 %)
Saturated fatty acids0.9 g
Uric acid88 mg
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
1 piece
2 stalks
2 sprigs
1 stalk
2 stalks
200 grams
3
2
300 grams
2 tablespoons
light Soy sauce
1 tablespoon
1 teaspoon
½ teaspoon

Preparation steps

1.

Peel garlic and ginger and cut into thin slices. Rinse lemongrass, trim and cut into pieces. Rinse mint, shake dry and pluck leaves. Reserve some mint leaves for garnish.

2.

Cut leeks lengthwise, rinse, trim and cut into rings. Rinse celery stalks, trim, peel if desired and cut into thin slices.

3.

Add celery, leeks, ginger, garlic, lemongrass, mint and 900 ml (approximately 15 ounces) of water to a large pot, bring to a boil and season with salt. Simmer for about 20 minutes over medium heat.

4.

Meanwhile, cook rice noodles according to package instructions. Rinse scallions, trim and cut diagonally into thin rings. Rinse bell peppers, remove seeds and ribs and cut into thin strips. Cut tofu into cubes.

5.

Pour broth through a sieve into a clean saucepan, bring to a boil and season with soy sauce, sambal oelek, lime juice and agave nectar. Add bell peppers and simmer over medium heat for 4 minutes.

6.

Add scallions, noodles and tofu. Serve soup in small bowls and garnish with reserved mint.