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Asians Sesame and Vegetable Broth

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Asians Sesame and Vegetable Broth
169
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 50 min.
Ready in
Nutritions
Fat7.59 g
Saturated Fat Acids1.23 g
Protein9.94 g
Roughage1.84 g
Sugar added0 g
Calorie169
1 serving contains
Calories169
Protein/g9.94
Fat/g7.59
Saturated fatty acids/g1.23
Carbohydrates/g17.51
Added sugar/g0
Roughage/g1.84
Cholesterol/mg0.05
Vitamin A/mg53.09
Vitamin D/μg0.08
Vitamin E/mg0.92
Vitamin B₁/mg0.13
Vitamin B₂/mg0.1
Niacin/mg2.56
Vitamin B₆/mg0.16
Folate/μg62.71
Pantothenic acid/mg0.74
Biotin/μg0.66
Vitamin B₁₂/μg0
Vitamin C/mg46.66
Potassium/mg362.66
Calcium/mg84.2
Magnesium/mg45.33
Iron/mg1.86
Iodine/μg0.37
Zinc/mg0.85

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
ramen noodles (frozen)
3 ½ cups
1 cup
fresh shiitake mushrooms (sliced)
1
chile pepper (halved and deseeded)
2 cups
3 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
½ cup
scallions (chopped)
½ cup
Papaya (flesh)
½ cup
natural Tofu (diced)
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Preparation steps

Step 1/3
Put the chicken stock into a pan with the shiitake mushrooms, chilli, soya bean sprouts, rice vinegar and soy sauce and bring to the boil.
Step 2/3
Bind the soup with the cornflour mixed with a small amount of water.
Step 3/3
Bring the soup to the boil, add the ramen noodles and boil, stirring, for 30 seconds. Add the spring onions, diced papaya and tofu to the soup, reheat, stir in the sesame oil and serve.

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