Chinese Broth Bowls
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 91.7 μg | (153 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup dried Wood Ear Mushrooms
- 3 ozs Glass noodles
- 1 small Leek
- 1 carrot
- 4 cherry Tomatoes (cut into roses)
- 6 cups chicken stock (hot)
- ¼ tsp Saffron
- salt
- freshly ground peppers
- soy sauce
Preparation steps
1.
Soak the mushrooms in cold water.
2.
Pour hot water over the glass noodles, let them stand for a while, then pour off the water and leave them to drain.
3.
Wash the leek and cut the white and light green parts in half lengthwise. Cut into thin strips about 5 cm long.
4.
Peel the carrot, cut out thin strips lengthwise at intervals and then slice the carrot. Blanch the carrot slices in boiling water for about 5 min, and the leek for about 3 min. Drain.
5.
Add all the ingredients to the hot stock, season with saffron, salt, pepper and soy sauce. Serve in bowls with tomato roses.
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