Cellophane Noodle Soup with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 31.27 g | (32 %) | ||
| Fat | 14.76 g | (13 %) | ||
| Carbohydrates | 33.71 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.73 g | (6 %) |
| Vitamin A | 385.18 mg | (48,148 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.84 mg | (7 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 21.4 μg | (7 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 21.19 mg | (22 %) | ||
| Potassium | 404.08 mg | (10 %) | ||
| Calcium | 123.12 mg | (12 %) | ||
| Magnesium | 62.48 mg | (21 %) | ||
| Iron | 6.92 mg | (46 %) | ||
| Zinc | 2.42 mg | (30 %) | ||
| Saturated fatty acids | 2.14 g | |||
| Cholesterol | 214.57 mg |
Ingredients
- Ingredients
- 1 pc Kelp (Kombu, approximately 15x15 cm)
- 2 Tbsps dried Bonito flake
- 100 grams Glass noodles
- 3 Tbsps white Sesame seeds
- 1 stalk Leeks
- 1 carrot
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- ½ Red chili pepper
- 2 Tbsps soybean oil
- 16 shrimp (ready to cook, gutted and tailed segment)
- 1 Tbsp sesame oil
- 60 grams red Miso paste (Soybean paste)
- 4 Tbsps scallions
Preparation steps
Slowly heat seaweed in a large saucepan with 800 ml (approximately 3 1/3 cups) water. When the water boils, remove the seaweed. Add bonito flakes, bring to a boil, then strain the broth (dashi) through a cloth.
Place noodles in a bowl, pour in boiling water and let stand for 10-15 minutes. Then drain, rinse thoroughly with cold water and cut into shorter pieces. Toast sesame seeds in a small dry pan until fragrant.
Trim leek, rinse and cut into fine strips. Peel carrot, garlic and ginger and cut the carrot into thin julienne. Finely chop the garlic and ginger. Rinse the chili pepper, remove seeds and cut into small cubes. Cook the garlic and the ginger in a large pot in soybean oil until translucent. Add remaining vegetables add sauté briefly. Deglaze with the homemade dashi. Simmer for 10 minutes. Fry shrimp in a pan with sesame oil for about 4 minutes, stirring constantly. Stir in the miso. Add the noodles and heat until warmed. Ladle into small bowls and serve sprinkled with the fried shrimp and chives.
