Easy Ramen Noodle Soup with Chicken
Easy Ramen Noodle Soup with Chicken - Hearty Asian pot with pizzazz
Healthy, because
Even smarter
Nutritional values
The content of B vitamins (especially folic acid), iron and calcium in paksoi is impressive. Like all green vegetables, the leaves also contribute an extra portion of beta-carotene. The many glucosinolates (sulfur substances) and beta-carotenes in broccoli render free radicals harmless and thus actively support body cells and the immune system.
For more fiber and vital substances, it is best to use Asian noodles made from whole wheat flour.
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 168.6 μg | (281 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 28 ozs Chicken legs (4 chicken legs)
- salt
- peppers
- 2 Tbsps Peanut oil
- 2 scallions
- 2 garlic cloves
- ¾ oz ginger (1 piece)
- 2 Tbsps Rice vinegar
- 1 ½ ozs red Miso paste (3 tablespoons; Japanese soybean paste)
- 4 Tbsps soy sauce
- 1 oz sharp Chili sauce (2 TBSP.)
- 12 ozs Broccoli
- 10 ozs baby bok choy
- 6 cups Chicken broth
- 20 ozs Ramen noodle (Japanese wheat noodles)
- ½ bunch Basil
- 1 Tbsp black sesame
Preparation steps
Rinse chicken legs, pat dry, season with salt and pepper. Heat peanut oil in a frying pan and fry chicken legs in it, turning, for 15-20 minutes over medium heat until golden brown. Then remove and allow to cool briefly.
Meanwhile, clean, wash and finely chop the spring onions. Peel garlic and ginger and chop both finely. Stir-fry everything in the remaining fat for 4 minutes over medium heat. Mix rice vinegar with 3 ounces of water, miso paste, soy sauce, and chili sauce.
Remove chicken from bone, cut into strips and return to pan. Pour in miso sauce and simmer over low heat for 5-7 minutes until thickened. Remove chicken from pan and keep warm.
Meanwhile, clean broccoli, wash and divide into florets. Cook in salted water for 5 minutes, drain and rinse with cold water. Clean, wash, and quarter the bok choy. Deglaze the chicken with broth. Add bok choy and noodles and simmer over medium heat for 3-4 minutes until noodles are cooked (follow package instructions).
Wash basil, shake dry and pluck leaves. Place broccoli florets and basil leaves in bowls. Season soup with salt and pepper, add to bowls with noodles and bok choy, and arrange chicken on top. Sprinkle everything with black sesame seeds.
