Asian Soup with Vegetables and Tuna

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Asian Soup with Vegetables and Tuna
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
281
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie281 cal.(13 %)
Protein23 g(23 %)
Fat14 g(12 %)
Carbohydrates16 g(11 %)
Sugar added2 g(8 %)
Roughage6.6 g(22 %)
Vitamin A1.8 mg(225 %)
Vitamin D3.8 μg(19 %)
Vitamin E1.5 mg(13 %)
Vitamin K44.1 μg(74 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin14 mg(117 %)
Vitamin B₆0.7 mg(50 %)
Folate75 μg(25 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.9 μg(29 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C25 mg(26 %)
Potassium1,019 mg(25 %)
Calcium184 mg(18 %)
Magnesium85 mg(28 %)
Iron3 mg(20 %)
Iodine46 μg(23 %)
Zinc1.4 mg(18 %)
Saturated fatty acids3.5 g
Uric acid228 mg
Cholesterol53 mg
Complete sugar14 g

Ingredients

for
4
For the soup
1 ⅕ liters Vegetable broth (Instant)
2 tsps Wasabi paste (Japanese horseradish paste)
1 tsp sugar
4 Tbsps Fish sauce
salt
freshly ground peppers
For the tuna
300 grams fresh Tuna steak (about 2 cm thick)
salt
freshly ground peppers
4 Tbsps soy sauce
soy sauce
50 grams soybean sprout
3 baby carrots
1 bunch scallions
2 stalks Celery
cilantro
4 button Mushroom
How healthy are the main ingredients?
Celerysoy saucesugarsaltsoy saucecarrot

Preparation steps

1.

For the tuna, cut tuna into 4 thin slices. Spread on a plate, season with salt and pepper and drizzle with soy sauce. Then cut tuna into small cubes.

2.

Rinse sprouts and drain. Peel carrots and shave off thin slices lengthwise. Rinse scallions, trim and cut the white and light green portions lengthwise into thin, 10 cm (approximately 4-inch) long strips. Trim celery, rinse and cut into 10 cm (approximately 4-inch) thin strips. Clean mushrooms and cut into thin slices. Wrap carrot, scallion and celery slices around the tuna slices.

3.

For the soup, bring broth to a boil with wasabi paste, sugar and fish sauce and season with salt and pepper.

4.

Distribute cubes of tuna and sprouts in small bowls. Pour broth into the bowls. Garnish with mushrooms and cilantro and serve immediately.