Mushroom Soup with Korean-style Ribs

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Mushroom Soup with Korean-style Ribs
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 54 min.
Ready in
Calories:
1424
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,424 kcal(68 %)
Protein121.62 g(124 %)
Fat68.91 g(59 %)
Carbohydrates77.93 g(52 %)
Sugar added15.02 g(60 %)
Roughage4.21 g(14 %)
Vitamin A676.12 mg(84,515 %)
Vitamin D1.09 μg(5 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂1.05 mg(95 %)
Niacin26.7 mg(223 %)
Vitamin B₆1.33 mg(95 %)
Folate60.63 μg(20 %)
Pantothenic acid2.3 mg(38 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂11.84 μg(395 %)
Vitamin C22.68 mg(24 %)
Potassium1,856.99 mg(46 %)
Calcium121 mg(12 %)
Magnesium104.64 mg(35 %)
Iron13.35 mg(89 %)
Iodine0.75 μg(0 %)
Zinc27.74 mg(347 %)
Saturated fatty acids27.4 g
Cholesterol316.38 mg

Ingredients

for
4
For Short Ribs
¾ cup low-sodium soy sauce
¾ cup water
3 tablespoons White vinegar
¼ cup dark brown sugar
2 tablespoons granulated sugar
1 tablespoon freshly ground Black pepper
2 tablespoons sesame oil
¼ cup minced garlic
1 small onion (peeled and minced)
48 ounces Korean-style Short rib
For Soup
4 cups Beef broth
3 tablespoons low-sodium soy sauce
2 teaspoons freshly grated ginger
3 cloves garlic (crushed)
3 cups assorted Mushrooms (button, portobello, crimini)
2 carrots (peeled and sliced)
2 medium potatoes (peeled and chopped)
freshly ground Black pepper (to taste)
1 tablespoon Mirin
4 ounces cellophane noodle
How healthy are the main ingredients?
Mushroomsoy saucegarlicsugarsoy saucesesame oil

Preparation steps

1.
For Short Ribs:
2.
In a non-metallic bowl, combine soy sauce, water, and vinegar. Whisk in brown sugar, granulated sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Marinate in the refrigerate for 12 hours. turning the ribs occasionally.
3.
Preheat an outdoor grill for medium-high heat.
4.
Remove ribs from marinade, shake off excess; discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
5.
For Soup:
6.
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, carrots and potatoes. Cover and bring to a boil; simmer for 20 minutes, or until carrots and potatoes are fork tender.
7.
Prepare noodles according to package instructions. Divide noodles among bowls and ladle soup over noodles. Serve with barbecued short ribs.