Asian-Style Shrimp Noodle Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 79.3 μg | (132 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams shrimp (frozen)
- 125 grams Glass noodles
- 50 grams Green beans
- 1 Tbsp vegetable oil
- 10 shiitake mushrooms (dried)
- 1 carrot
- 1 shallot
- 1 stalk Lemongrass
- 1 chili pepper (fresh)
- 2 Tbsps Fish sauce
- 200 milliliters fish stock
- 400 milliliters Vegetable broth
- 1 Tbsp Oyster sauce
Preparation steps
1.
Soak the noodles in cold water until soft. Soak the mushrooms in hot water. Peel carrot and cut into long strips. Rinse and trim. Peel shallot and slice into rings. Heat the oil in a saucepan. Add the shrimp and vegetables.
2.
Rinse the chile, remove seeds and ribs, and finely chop. Stir in the fish stock and vegetable stock, followed by the lemongrass and chile. Simmer for 5 minutes. Leave the shiitake mushrooms whole or halve depending on size. Stir into the soup and simmer for an additional 5 minutes. Stir in the fish sauce and oyster sauce to taste. Remove the noodles from the water and cut with scissors. Add to the soup and allow to simmer for a few minutes. Serve hot.
