Try this Shimeji in Curry Sauce recipe, or contribute your own.
Suggest a better description1. In a stockpot, melt the butter over medium heat.
2. Add onion into stockpot and stir until the onion is cooked and transparent.
3. Stir in the carrot and potato, cook for 2 minutes, then add water into it.
4. Add curry paste into the the stockpot, stir it well and bring to simmer until the soup is thickened, then stir in shimeji mushroom and simmer for another 1 minutes.
5. Remove from heat, stir in the scrambled egg, transfer to a serving bowl or plate. serve warm.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 211 | ||
Calories from Fat: 56 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.6mg | 5 % | |
Sodium 161mg | 6 % | |
Potassium 869.5mg | 23 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 27.9g | ||
Protein 7.6g | 11 % | |
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: 211
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