Try this Asian Style Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionThis is an easy soup, lowfat and a way to get alot of nutrional value. Can use other vegetables, depending on whats in season, or if you have a garden. Bok chow or regular cabbage can be used. To cut up, half head, take out core, slice thin. In a hot pan add olive oil, add onions, ginger, lightly saute breifly till you smell the aroma, add carrots. Saute slightly, add peas, red pepper or yellow pepper on any sweet pepper. Stir, add bean sprouts and napa cabbage. (fresh baby zucchini makes a nice addition), add stock. Season sesame oil, just a little, add soy sauce, fish sauce, stir. Alittle cumin, cayenne (or hot chili sauce, if you have a asian grocery near by), cracked black pepper to taste. Serve. Recipe By : Caprial Cafe (Chef Caprial Pence) Tv notes 94/09/03 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 6 | ||
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Calories: 209 | ||
Calories from Fat: 66 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 606.8mg | 21 % | |
Potassium 674.3mg | 18 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 21.6g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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