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Chinese Broth Bowls

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Chinese Broth Bowls
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
136
calories
Calories
0
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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

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.