South-east Asian Noodle Broth
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 215 mg | (5 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¾ ozs dried shiitake mushrooms
- 4 cups water
- salt
- 1 ¾ ozs Spinach (shredded)
- 3 ½ ozs cooked, peeled shrimp
- 3 ½ cups chicken stock
- 4 ½ ozs Asian egg noodle
- 1 generous pinch Chili powder
- freshly ground peppers
- 2 Tbsps Rice wine
- 2 tsps sesame oil
Preparation steps
1.
Soak the shiitake mushrooms in warm water for 20 minutes. Drain and cut into smaller pieces if necessary.
2.
Bring the water and salt to a boil in a large pan. Add the mushrooms and shrimps and cook very gently for 2-3 minutes. Remove the mushrooms and shrimps from the pan and set aside.
3.
Cook the noodles in the boiling water for about 5 minutes, then reduce the heat.
4.
Add the mushrooms, shrimps and spinach to the pan and heat through. Season with salt and pepper and add chilli powder and rice wine to taste.
5.
Ladle the soup into warmed serving bowls and drizzle with a little sesame oil.
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