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Asians Sesame and Vegetable Broth

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Asians Sesame and Vegetable Broth
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
169
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie169 kcal(8 %)
Protein9.94 g(10 %)
Fat7.59 g(7 %)
Carbohydrates17.51 g(12 %)
Sugar added0 g(0 %)
Roughage1.84 g(6 %)
Vitamin A53.09 mg(6,636 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.16 mg(11 %)
Folate62.71 μg(21 %)
Pantothenic acid0.74 mg(12 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46.66 mg(49 %)
Potassium362.66 mg(9 %)
Calcium84.2 mg(8 %)
Magnesium45.33 mg(15 %)
Iron1.86 mg(12 %)
Iodine0.37 μg(0 %)
Zinc0.85 mg(11 %)
Saturated fatty acids1.23 g
Cholesterol0.05 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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)

Preparation steps

1.
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.
2.
Bind the soup with the cornflour mixed with a small amount of water.
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.