In a bowl, combine the sausage meat, ginger and cumin until blended (using your hands is best here). Heat the oil in a soup pot and add the sausage mixture, stirring to break up the chunks until cooked through (about 10 minutes).
Add the chicken broth to the pot and bring mixture to a boil. Reduce heat and simmer for 10 minutes. Next, add the greens, onions, soy sauce and fish sauce and cook until the greens are just tender (about 5 minutes). Remove from heat and season to taste with salt and pepper.
While the broth mixture simmers, cook the rice noodles according to package directions. Drain and add the rice noodles to the soup pot, giving everything a good stir before serving.
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|Serving Size: 1 recipe (5223g)|
|Recipe Makes: 1|
|Calories from Fat: 7323 (64%)|
|Amt Per Serving||% DV|
|Total Fat 813.7g||1085 %|
|Saturated Fat 237.5g||1188 %|
|Monounsaturated Fat 341.3g|
|Polyunsanturated Fat 168.1g|
|Cholesterol 3852.4mg||1185 %|
|Sodium 5642.9mg||195 %|
|Potassium 10097.7mg||266 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 6.1g|
|Protein 946.8g||1353 %|
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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: 11395
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