Indonesian Soup
Direction:
* Make fish stock by boiling fish bones in 8 cups of water
* Remove these bones after a few minutes.
* Wash crabs, split into several parts
* Cut ginger into very thin slices
* Cut scallions and Indonesian parsley
* Reheat stock for about 5 minutes, put everything into the stock
* Add salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1086g) | ||
Recipe Makes: 2 | ||
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Calories: 358 | ||
Calories from Fat: 101 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 1649mg | 57 % | |
Potassium 2298.3mg | 60 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 31.1g | ||
Protein 28g | 40 % | |
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: 358
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