Asian Soup with Vegetables and Noodles

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Asian Soup with Vegetables and Noodles
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
142
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie142 kcal(7 %)
Protein11 g(11 %)
Fat4.76 g(4 %)
Carbohydrates14.02 g(9 %)
Sugar added0 g(0 %)
Roughage1.52 g(5 %)
Vitamin A89.61 mg(11,201 %)
Vitamin D0.92 μg(5 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.74 mg(15 %)
Vitamin B₆0.21 mg(15 %)
Folate67.83 μg(23 %)
Pantothenic acid0.44 mg(7 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C59.16 mg(62 %)
Potassium254.37 mg(6 %)
Calcium52.99 mg(5 %)
Magnesium26.04 mg(9 %)
Iron1.46 mg(10 %)
Iodine26.99 μg(13 %)
Zinc0.48 mg(6 %)
Saturated fatty acids0.85 g
Cholesterol77 mg

Ingredients

for
4
For the soup
2 dried shiitake mushrooms
10 grams Glass noodles
1 green Bell pepper
1 red Bell pepper
100 grams Tofu
100 grams soybean sprout
2 eggs
2 tablespoons cornstarch
2 tablespoons scallions
For the sauce
4 tablespoons Rice vinegar
4 tablespoons soy sauce
freshly ground peppers
2 teaspoons Chili paste
How healthy are the main ingredients?
Tofusoy sauceshiitake mushroomegg

Preparation steps

1.

For the soup, pour boiling water over the mushrooms and soak about 30 minutes. Soak the glass noodles in cold water for 10 minutes.

2.

Trim bell peppers, rinse, quarter, core and cut into thin strips. Cut tofu into thin strips. Rinse bean sprouts and drain.

3.

Drain soaked mushrooms, remove the stems and cut the mushrooms into thin strips. Drain glass noodles and cut with into 2 cm (approximately 3/4-inch) long pieces with kitchen shears.

4.

Bring approximately 750 ml (approximately 3 1/4 cups) of water to a boil in a pot. Add bell peppers, sprouts, glass noodles, mushrooms and tofu and cook over medium heat for about 2 minutes. Stir cornstarch with 250 ml (approximately 1 cup) of cold water in a small bowl until smooth, stir into the soup, bring to a boil and stir until thickened.

5.

For the sauce, mix all sauce ingredients in a bowl and adjust seasonings to taste.

6.

Whisk eggs thoroughly.

7.

Remove the pot from the heat and gradually stir the beaten eggs into the soup. Season with the sauce and serve sprinkled with chives.