South-east Asian Broth
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 onion (halved)
- 3 Tbsps fresh ginger (peeled and gently crushed)
- 3 cups Beef bone
- 9 ozs Beef brisket (ready-to-cook)
- 5 ozs thin Rice noodles
- 2 Star anise
- 3 cloves
- ½ Cinnamon stick
- 3 Tbsps Fish sauce
- Plus
- 1.333 cups Beef fillet (ready-to-cook, cut into strips)
- 4 scallions (cut into rings)
- 3 sprigs cilantro (leaves torn off)
- 2 sprigs parsley (leaves torn off)
- 2 sprigs Thai basil (leaves torn off)
- 1 sprig mint
Preparation steps
1.
Place the onion in a large pot with the cut side down. Add the ginger, bones and the meat. Fill up with 1.5 litres water, bring to the boil and simmer on a medium heat for around 2 hours. Scoop off the foam occasionally.
2.
Soften the noodles in cold water for 30 min.
3.
Remove the meat from the soup and leave to cool. Add the spices, fish sauce and some salt to the soup and simmer on a low heat for another 60 min.
4.
Cut the brisket into thin slices and then into strips. Cook the noodles in boiling salt water for 3 min and then drain well.
5.
Sieve the soup and divide the noodles, brisket and the fillet between four bowls. Pour the soup into the bowls and serve garnished with the spring onions and the herbs.
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