Chicken Soup with Cellophane Noodles

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Chicken Soup with Cellophane Noodles
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
96
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie96 cal.(5 %)
Protein9.92 g(10 %)
Fat1.11 g(1 %)
Carbohydrates11.3 g(8 %)
Sugar added0 g(0 %)
Roughage1.54 g(5 %)
Vitamin A365.04 mg(45,630 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.07 mg(1 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.08 mg(7 %)
Niacin5.28 mg(44 %)
Vitamin B₆0.2 mg(14 %)
Folate10.8 μg(4 %)
Pantothenic acid0.52 mg(9 %)
Biotin0.05 μg(0 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C2.74 mg(3 %)
Potassium127.05 mg(3 %)
Calcium12.86 mg(1 %)
Magnesium12.93 mg(4 %)
Iron0.6 mg(4 %)
Iodine0.25 μg(0 %)
Zinc0.51 mg(6 %)
Saturated fatty acids0.22 g
Cholesterol20.39 mg

Ingredients

for
2
Ingredients
4 shiitake mushrooms (dried)
20 grams Glass noodles
1 Chicken breast
3 Tbsps light soy sauce
salt
freshly ground peppers
1 small carrot (cut into matchsticks)
400 milliliters Chicken broth
50 grams Peas (frozen)
How healthy are the main ingredients?
soy sauceshiitake mushroomChicken breastsaltcarrot

Preparation steps

1.

Soak mushrooms in lukewarm water.

2.

Soak cellophane noodles in lukewarm water.

3.

Cut chicken breast crosswise into narrow strips. Mix with soy sauce and season with some salt and pepper. Marinate for about 20 minutes.

4.

Bring broth to a boil in a pot, add carrot and peas and simmer for about 5 minutes.

5.

Cut mushrooms into strips and remove stems.

6.

Drain noodles. Cut into shorter pieces.

7.

Add the mushrooms, noodles and chicken meat to the broth.

8.

Simmer for about 2 minutes. Season to taste and serve.