Ramen Noodle Soup with Tofu and Vegetables
Ramen Noodle Soup with tofu and vegetables - The right choice for all fans of Asian flavors
Healthy, because
Even smarter
Nutritional values
The Asian shiitake mushrooms bring the substance choline, which protects the heart and blood vessels. Tofu contains a lot of protein, which is needed, among other things, for muscle building.
If you use the whole-grain variety instead of the white flour ramen noodles, you can fill up on many extra minerals, vitamins and fiber.
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6.3 mg | (7 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 8 ozs Vegetable broth
- ¼ oz ginger (1 piece)
- 1 Star anise
- 1 Tbsp soy sauce
- Red pepper flakes
- 1 Tbsp Rice wine
- 5 ozs large carrots
- 1 scallion
- 1 ¾ ozs shiitake mushrooms
- 4 ozs Ramen noodle
- salt
- 2 ozs Tofu
- 1 tsp sesame oil
Preparation steps
Heat vegetable broth in a pot. Peel the ginger and cut into very fine strips. Add to the broth together with star anise, soy sauce, chili flakes and rice wine and bring to the boil once, then simmer on low heat for 10 minutes.
Meanwhile, clean and peel the carrot and cut into very fine strips. Wash the spring onion and cut diagonally into fine rings. Clean shiitake, cut into fine slices.
Cook pasta in boiling salted water according to package directions until al dente.
Add mushrooms with carrot strips and spring onion to the broth and let it simmer for 5-7 minutes on low heat.
Dice tofu. Heat sesame oil in a small frying pan. Fry tofu in it for 3 minutes over medium heat and add to soup.
Drain the noodles, rinse, drain and put in a bowl. Pour over the hot soup with vegetables and tofu.
