Asian Soup with Vegetables and Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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 Tbsps cornstarch
- 2 Tbsps scallions
- For the sauce
- 4 Tbsps Rice vinegar
- 4 Tbsps soy sauce
- freshly ground peppers
- 2 tsps Chili paste
Preparation steps
For the soup, pour boiling water over the mushrooms and soak about 30 minutes. Soak the glass noodles in cold water for 10 minutes.
Trim bell peppers, rinse, quarter, core and cut into thin strips. Cut tofu into thin strips. Rinse bean sprouts and drain.
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.
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.
For the sauce, mix all sauce ingredients in a bowl and adjust seasonings to taste.
Whisk eggs thoroughly.
Remove the pot from the heat and gradually stir the beaten eggs into the soup. Season with the sauce and serve sprinkled with chives.
