Chinese Vegetable Soup

Tariq El-HassanCuoco

Ingredienti

• Noodles
  100 grams
• Chinese cabbage, chopped
  250 grams
• Shiitake mushrooms, dried
  40 grams
• Onion, sliced
  1 piece
• Green onion, chopped
  3 pieces
• Celery, chopped
  2 pieces
• Salsa di soia
  0.3 cup
• Garlic, minced
  3 cloves
• Fresh ginger, grated
  1 tablespoon
• Sale
  1 teaspoon

Passi

1. 1

   Soak the mushrooms in two cups of hot water for 15 minutes.

   15 min
2. 2

   Meanwhile, place 2.5 liters of water in a deep pot over heat and add soy sauce, garlic, and ginger. When the mixture boils, add the onion slices and reduce the heat.

   Utensili necessari:

   Pentola

   10 min
3. 3

   Strain the mushrooms, keeping the water to add to the soup later. Then chop the mushrooms, discarding the tough stem, and add them to the pot.

   Utensili necessari:

   Colino

   10 min
4. 4

   Add the cabbage, green onion, and celery along with the mushroom water and cook the soup for 15 minutes before adding the noodles. Let the ingredients simmer for another 10 minutes, and serve the soup immediately.

   25 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Noodlesper 100g

Energia138 kcal

Proteine5 g

Grassi totali1.5 g

Carbohydrate27 g

Fibre alimentari1.4 g

Zuccheri totali0.6 g

Salsa di soiaper 100g

Energia53 kcal

Proteine8 g

Grassi totali0.1 g

Carbohydrate6 g

الملح5 g

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag