Chinese Broth Bowls

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Chinese Broth Bowls
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
136
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie136 kcal(6 %)
Protein3.25 g(3 %)
Fat0.33 g(0 %)
Carbohydrates30.35 g(20 %)
Sugar added0 g(0 %)
Roughage2.38 g(8 %)
Vitamin A477.1 mg(59,638 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.17 mg(12 %)
Folate34.76 μg(12 %)
Pantothenic acid0.33 mg(6 %)
Biotin5.23 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21.14 mg(22 %)
Potassium338.74 mg(8 %)
Calcium37.16 mg(4 %)
Magnesium22.69 mg(8 %)
Iron1.32 mg(9 %)
Zinc0.38 mg(5 %)
Saturated fatty acids0.05 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
0.333 cup
3 ounces
1
small Leek
1
4
cherry tomatoes (cut into roses)
6 cups
¼ teaspoon
freshly ground peppers
How healthy are the main ingredients?
Leekcarrottomatosaltsoy 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.