Vegetable Noodle Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
274 kcal
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Course
Main Course
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Cuisine
Chinese
Vegetable Noodle Soup
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Easy to make winter warm vegetable soup with freshly hand pulled noodles
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Ingredients
- 3 portions freshly made noodles
- 4 large pieces of cabbage
- 1 small section carrot
- 5-6 fresh shiitake mushroom
- 1 package or can bamboo shoots
- 1 tbsp. cooking oil
- 1 garlic clove ,sliced
- Water as needed
- 1 tsp. sugar
- 2 tbsp. light soy sauce
- 1/2 tbsp. sesame oil
- pinch of salt
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Instructions
- Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
- Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
- Season with salt and drizzle some sesame oil.
- In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
- Serve with chopped scallion.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Sodium
1344mg
(56%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2115IU
(42%)
Vitamin C
10.4mg
(12%)
Calcium
27mg
(3%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 1344mg | 56% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2115IU | 42% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 27mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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