A light, gingery soup.
1. In a large pot over medium heat combine the broth (I use Knorr's fish boullion cubes), lemon juice, soy sauce, sugar, garlic, and ginger. Simmer 10-15 mins.
2. Add the noodles and cook for 3 mins.
3. Add the shrimp and the jalapenos to the broth and cook 2-3 more mins.
4. Remove the soup from the heat and add the scallions (half-inch slices of both white & green sections) and cucumber (peeled, seeded, and cut into thin one-inch strips).
5. Ladle into bowls and garnish with bean sprouts and cilantro.
If you can't get fresh sprouts, don't bother with the tasteless and limp canned variety.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (847g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 585 | ||
Calories from Fat: 129 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 9036.9mg | 312 % | |
Potassium 1160mg | 31 % | |
Total Carbohydrate 64.5g | 19 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 60g | ||
Protein 51.7g | 74 % | |
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: 585
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