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Ingredients
Asian Soup with Vegetables and Tuna
- 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
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.
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.
For the soup, bring broth to a boil with wasabi paste, sugar and fish sauce and season with salt and pepper.
Distribute cubes of tuna and sprouts in small bowls. Pour broth into the bowls. Garnish with mushrooms and cilantro and serve immediately.
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |