Original recipe by Rachael Ray, tweaked to my liking.
Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger and bok choy, then season with salt and pepper. Add chicken broth and seafood stock. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in mushrooms and cook a few minutes more, then turn off soup and let it sit 2 to 3 minutes. Adjust salt and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (878g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 646 | ||
Calories from Fat: 155 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 273.5mg | 84 % | |
Sodium 1085.3mg | 37 % | |
Potassium 996.3mg | 26 % | |
Total Carbohydrate 70.8g | 21 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 67.5g | ||
Protein 49.7g | 71 % | |
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: 646
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