Turkey Soup with Bok Choy and Wood Ear Mushrooms
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
155
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 130.4 μg | (217 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams turkey breasts
- 2 sm stalks Leeks
- 1 herb Bok Choy
- 1 pc ginger (about 3 cm)
- 50 grams dried Wood Ear Mushrooms
- 1 Tbsp vegetable oil
- 750 milliliters Broth
- 1 Tbsp soy sauce
- 1 Tbsp Rice wine
- salt
Preparation steps
1.
Rinse turkey breast, pat dry and cut into bite-sized strips.
2.
Trim leeks, rinse and cut into 2 cm (approximately 3/4 inch) pieces.
3.
Rinse and trim bok choy, separate the stalks and cut into strips.
4.
Peel ginger and chop or grind finely.
5.
Soak wood ear mushrooms in lukewarm water for about 20 minutes.
6.
Heat oil in a large saucepan. Add leeks, bok choy, ginger and mushrooms and sauté briefly. Pour in broth. Simmer over low heat for about 10 minutes. Then add the turkey and let stand for about 5 minutes. Season soup with soy sauce, salt and rice wine to taste.
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