Noodles and Tofu in Dashi
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 dried shiitake mushrooms
- 1 ¾ cups Rice noodles
- 4 cups vegetable stock (or chicken stock)
- 3 Tbsps soy sauce
- 2 Tbsps fresh ginger (finely grated)
- 2 carrots (finely diced)
- 1 red chili pepper (finely sliced)
- 2 cups Bok Choy
- 1 ½ cups Silken tofu (cubed)
- 4 scallions (sliced diagonally)
Preparation steps
1.
Soak the dried mushrooms in boiling water for approximately 15 minutes. Drain and squeeze dry, then slice.
2.
Cook the noodles in boiling water for 5 minutes, drain and rinse in cold water.
3.
Bring the dashi stock to the boil in a large saucepan. Add the soy sauce, grated ginger, diced carrot, chilli, pak choy, spring onion, mushrooms and tofu.
4.
Simmer for 8 – 10 minutes, then season to taste with salt and pepper. Divide the noodles between the bowls and ladle the broth on top.
