Ramen Noodle Soup
Ramen Noodle Soup - The ramen noodle soup is a hot protein kick from the pot
Healthy, because
Even smarter
Nutritional values
Mushrooms contain various vitamins of the B group, including folic acid. It ensures strong nerves and a good memory. The chicken meat also has a fairly high content of vitaminB1, which makes the meat particularly valuable for functioning nerves and neurotransmitters in the brain. In addition, chicken meat, which is required for ramen noodle soup, contains iron and is in the good medium range with about 1.5 milligrams per 100 grams of meat. Iron supports the body in blood formation.
The ingredients needed for the ramen noodle soup, such as rice wine or ramen noodles, can be found in Asian stores or well-stocked supermarkets. If you want to prepare the soup vegan or vegetarian, replace the chicken meat with tofu, the chicken broth with vegetable broth and some miso paste and possibly omit the egg.
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.7 mg | (239 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 16 ozs skinless, boneless chicken breast fillets
- 4 Tbsps sesame oil
- 1 oz Rice wine
- 3 Tbsps soy sauce
- 1 Tbsp Mirin (Japanese rice wine)
- 16 ozs Ramen noodle
- salt
- 2 eggs (M)
- 1 chili pepper
- 1 scallion
- 8 ozs small Mushrooms (e.g. button mushrooms, oyster mushrooms)
- 2 garlic cloves
- ¾ oz ginger
- 26 ozs Chicken broth
- peppers
- 1 Tbsp roasted Sesame seeds
Kitchen utensils
Preparation steps
Rinse chicken and pat dry. Heat 2 tablespoons of oil in a saucepan. Sauté chicken breast fillets in it all around over medium heat for 3 minutes. Deglaze with rice wine, stir in 7 ounces of water, 2 tablespoons soy sauce, and mirin, and cook chicken over low heat for 8 minutes until done.
Meanwhile, pour boiling salted water over noodles and let stand for 5 minutes. Then drain in a colander and let drain.
Boil eggs in boiling water for about 6 minutes until soft, then rinse and peel. Halve chili pepper lengthwise, remove seeds, wash and chop. Clean, wash and finely dice the spring onion. Clean mushrooms and halve or slice depending on size. Peel garlic and ginger and cut into fine slices.
In a frying pan, heat the remaining oil. Sauté mushrooms in it for 3 minutes over medium heat. Add garlic and ginger and fry briefly.
Remove chicken breast fillets from the pot, fill the liquid with the broth to about 34 ounces and bring to a boil. Mix in mushrooms, chili, and spring onion and let stand in the soup for 5 minutes.
Season soup with remaining soy sauce, salt and pepper. Slice chicken, place in soup bowls with noodles and pour hot soup over. Cut eggs in half, arrange 1 egg half on top of each soup and sprinkle everything with sesame seeds.
