Shrimp Noodle Soup
Shrimp Noodle Soup - A hot and indulgent soup
Healthy, because
Even smarter
Nutritional values
The shrimp balls contain a concentrated load of protein, iodine and zinc - which is good for the immune system, among other things. The aromatic-hot ginger stimulates the appetite and circulation and also strengthens the immune system.
You are still newcomers at the stove and don't dare to touch the balls? Then take it easy and cook the prawns just like that in the soup. Leave out the bacon and egg in this case; ginger and spring onions should be boiled up with the broth.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 220 mg |
Ingredients
- Ingredients
- 5 ozs Udon Noodle
- salt
- 2 tsps sesame oil
- 12 ozs shrimp (peeled and deveined)
- 1 slice Bacon
- 1 bunch scallions
- 1 pc ginger (about 3 cm long)
- 1 egg
- peppers
- 1 small lemon
- 2 pints Chicken broth
- 1 Star anise
- 7 ozs Snow peas
- 3 Tbsps soy sauce
- Chile oil (optional)
Kitchen utensils
Preparation steps
Cook noodles according to package directions in salted water. Place in a sieve, rinse with cold water and drain. Mix noodles in a bowl with sesame oil.
Rinse shrimp, pat dry and finely chop with an immersion blender, food processor or a large heavy knife.
Finely dice bacon. Rinse and finely chop 2 scallions. Peel ginger root and finely chop.
Combine shrimp, bacon, onion and ginger root. Stir to combine. Add egg and season with salt and pepper. Mix thoroughly. Rinse lemon and wipe dry. Cut a 5 cm piece of lemon peel (about 2 inches long) and set aside (save remaining fruit for another use).
In a pot, bring 2 liters (about 8.5 cups) of lightly salted water to a boil. Reduce heat to a simmer. Use a spoon to form shrimp mixture into small balls.
Using a skimmer, slide balls into the water. Let simmer for about 3 minutes. Remove with a slotted spoon and drain.
In a pot, add broth, lemon zest and star anise. Bring to a boil. Rinse snow peas. Rinse remaining scallions and cut into thin slices.
Cook peas in the broth for 1 minute.
Add shrimp balls and noodles to the broth. Add soy sauce. Portion soup into bowls. Garnish with scallions. Serve with chile oil.
