Japanese Noodle Soup
Japanese Noodle Soup - Perfect as a snack between meals or as an appetizer
Healthy, because
Even smarter
Nutritional values
The soup shows what Japanese cuisine stands for: clear aroma, useful for the body. The clear soup contains a lot of easily digestible protein, which is needed for the muscles, and little fat, which is beneficial for blood fats and increased cholesterol levels.
If you can't get udon noodles, you can also prepare the soup with glass noodles or rice. It is an excellent starter for an Asian menu and is then sufficient for four people.
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 2 Chicken breasts (about 300 grams)
- 2 Tbsps Teriyaki sauce
- 1 Tbsp Rice wine
- 7 ozs fresh Udon Noodle (or 100 grams dried)
- 2 tsps sesame oil
- 3 scallions
- 4 ozs Mung bean sprouts
- 1 tsp Canola oil
- 1 ¼ pints Chicken broth
- 4 sprigs cilantro
- a little soy sauce (to taste)
Kitchen utensils
Preparation steps
Rinse the chicken breast fillets and pat dry. Place in a bowl. Combine teriyaki sauce and rice wine and spoon over chicken. Cover with plastic wrap and marinate for at least 1 hour in the refrigerator.
Cook noodles according to package directions, drain, and rinse under cold water. Mix noodles with sesame oil and set aside.
Rinse scallions and cut into thin slices. Rinse bean sprouts in a sieve with cold water and drain well.
Heat the vegetable oil in a heavy pot. Cook chicken breasts on each side for 4-5 minutes.
In a pot, bring the broth to a boil.
Add bean sprouts and scallions to the broth.
Cut chicken breasts into slices. Rinse cilantro, shake dry and pluck the leaves.
Divide the noodles into 2 soup bowls, then add chicken slices. Carefully pour the boiling broth into the soup bowls. Sprinkle with cilantro. Add soy sauce to taste. Serve.
