Veggie Noodle Broth

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Veggie Noodle Broth
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
247
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie247 kcal(12 %)
Protein9.8 g(10 %)
Fat5.51 g(5 %)
Carbohydrates40.37 g(27 %)
Sugar added0.73 g(3 %)
Roughage1.86 g(6 %)
Vitamin A389.47 mg(48,684 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.31 mg(28 %)
Niacin4.15 mg(35 %)
Vitamin B₆0.11 mg(8 %)
Folate105.54 μg(35 %)
Pantothenic acid0.61 mg(10 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C42.57 mg(45 %)
Potassium274.05 mg(7 %)
Calcium35.37 mg(4 %)
Magnesium14.06 mg(5 %)
Iron2.22 mg(15 %)
Iodine0.3 μg(0 %)
Zinc0.47 mg(6 %)
Saturated fatty acids1.24 g
Cholesterol52.5 mg

Ingredients

for
4
Ingredients
1 tablespoon Oil
1 stick Celery (thinly sliced)
1 carrot (very thinly sliced)
4 scallions (sliced)
1.333 cups sliced Mushrooms
1 red chile pepper (thinly sliced)
3 cups vegetable stock
6 ounces dried Egg noodle
1 teaspoon dark brown sugar
1 teaspoon freshly grated ginger
2 tablespoons light soy sauce
2 ½ ounces Snap pea
To garnish
fresh cilantro
red Miso paste
How healthy are the main ingredients?
MushroomCelerysoy saucegingercarrot

Preparation steps

1.
Heat the oil in a large pan and cook the vegetables and chilli for a few minutes until starting to soften.
2.
Add the remaining ingredients and bring to a boil. Cook for 5-10 minutes until the noodles are tender and the vegetables retain some crispness.
3.
Ladle into serving bowls and garnish with coriander. Serve with red miso paste to stir into the soup.