Noodle Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 120 grams thin Rice noodles
- 1 ⅕ liters Vegetable broth
- 2 tsps finely chopped ginger
- 1 stalk finely chopped Lemongrass
- 3 Tbsps soy sauce
- 3 Tbsps Lime juice
- 125 grams carrots
- 125 grams Tomatoes
- 125 grams red Bell pepper
- 125 grams Pumpkin
- 125 grams Snow peas
- 125 grams Bok Choy
- 125 grams Baby corn cob
- Basil
- 1 Tbsp scallions
- salt
- freshly ground peppers
Preparation steps
Cook the rice noodles in boiling salt water for about 4 minutes, according to the package instructions. Drain and cut into bite-size pieces using scissors.
Boil lemongrass, ginger, soy sauce and lime juice in the vegetable stock. Simmer over medium heat for about 5 minutes.
Meanwhile, rinse and peel the vegetables. Cut carrots into approximately 5 cm long thin sticks, tomatoes in columns, peppers and squash into 2 cm cubes.
Rinse bok choy, drain and shake dry. Cut bok choy leaves and stalks diagonally in 3 cm wide strips. Cut baby corn into 3 cm sized pieces.
Add carrots, corn, peppers and bok choy to broth. Simmer for about 5 minutes. Add the rest of the vegetables and herbs and cook for another 5 minutes. Season the soup with salt and pepper.
