Asparagus Soup with Crayfish
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
109
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 1.67 g | (1 %) | ||
| Carbohydrates | 9.86 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.51 g | (8 %) |
more nutritional values
| Vitamin A | 134.94 mg | (16,868 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.63 mg | (22 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 5.05 mg | (42 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 209.26 μg | (70 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 1.07 μg | (36 %) | ||
| Vitamin C | 10.17 mg | (11 %) | ||
| Potassium | 431.3 mg | (11 %) | ||
| Calcium | 59.68 mg | (6 %) | ||
| Magnesium | 35.25 mg | (12 %) | ||
| Iron | 1.59 mg | (11 %) | ||
| Zinc | 1.66 mg | (21 %) | ||
| Saturated fatty acids | 0.15 g | |||
| Cholesterol | 74.43 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 dried Wood Ear Mushrooms
- 500 grams green Asparagus
- 1 ½ liters Chicken broth
- 1 Tbsp cornstarch
- 2 Tbsps soy sauce
- 200 grams cooked crayfish
- or Crabmeat
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped cilantro
Preparation steps
1.
Soak the wood ear mushrooms in hot water for about 30 minutes, drain and cut into strips. Rinse the asparagus, peel, cut off the ends and cut into 3 cm (approximately 1 inch) long pieces.
2.
Bring the broth to a boil. Remove 1 cup and stir in the cornstarch and 1 tablespoon soy sauce until smooth. Stir back into the broth, add the asparagus and cook for about 6 minutes, until al dente.
3.
Add the crayfish and wood ear mushrooms and simmer for about 1 minute. Add the remaining soy sauce, season with salt and pepper, distribute among serving bowls and serve sprinkled with cilantro.
