Mixed Veg and Noodle Soup

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Mixed Veg and Noodle Soup
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein16 g(16 %)
Fat12 g(10 %)
Carbohydrates26 g(17 %)
Sugar added2 g(8 %)
Roughage3.9 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.6 mg(5 %)
Vitamin K29.5 μg(49 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.3 mg(21 %)
Folate34 μg(11 %)
Pantothenic acid1 mg(17 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C16 mg(17 %)
Potassium468 mg(12 %)
Calcium73 mg(7 %)
Magnesium38 mg(13 %)
Iron2.5 mg(17 %)
Iodine9 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3.6 g
Uric acid126 mg
Cholesterol78 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
3 ½ cups chicken stock
4 stalks Lemongrass
fresh ginger (peeled and chopped)
3 ½ ozs Chinese Egg noodle
1 clove garlic cloves (finely chopped)
1.333 cups button Mushrooms (finely sliced)
1 carrot (finely sliced)
4 scallions (sliced)
1 red chili pepper (deseeded and finely sliced)
2 Tbsps soy sauce
1 Tbsp Fish sauce
1 tsp sugar
1 tsp sesame oil
2 Tbsps roughly chopped parsley
How healthy are the main ingredients?
Mushroomsoy saucesugarparsleygarlic clovesesame oil
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Parchment paper

Preparation steps

1.
Put the chicken stock into a pan with the crushed lemon grass and peeled ginger and bring to the boil. Simmer for 5 minutes, then strain through sieve into a clean pan.
2.
Cook the noodles according to the package instructions, refresh in cold water and drain.
3.
Return the stock to the boil, then add the garlic, mushrooms, carrot, spring onions and chilli. Simmer gently for 2-3 minutes then add soy sauce, fish sauce and sugar.
4.
Add the noodles and sesame oil, heat through gently and serve garnished with parsley.

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