Mixed Veg and Noodle Soup
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
