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Chinese Onion Soup with Rice Noodles and Soy Sauce

A light Chinese-style soup — tasty and simple. It's very easy to make and a nice change of pace from everyday meals.

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Onion soup with rice noodles and soy sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 4 g
Fats 17 % 2 g
Carbohydrates 50 % 6 g
46 kcal
GI: 86 / 14 / 0
    1. Peel the onion and slice it into half-moons. 2. Wash and chop the green onion. 3. Melt the butter in a saucepan and first fry the onion for 2 to 3 minutes, stirring, then add the garlic and green onion and fry, stirring, for about five minutes. 4. Add the bell pepper (seeded and cut into thin strips) to the onion. Fry all the vegetables for three minutes, stirring. 5. Pour in the broth, bring to a boil, and simmer over low heat for 5 to 6 minutes. 6. Stir the soy sauce together with the starch and add it to the soup. 7. While the soup simmers, cook the rice noodles in boiling water for 6 to 7 minutes, drain them in a colander, and rinse under cold water. Then drop the noodles into the boiling broth and turn off the heat right away. 8. Let the soup rest for 5 minutes. Serve, sprinkled with ground red pepper.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Green onion - 19  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Rice noodles - 109  kcal/100g
  • Potato starch - 300  kcal/100g
  • Chicken broth - 19  kcal/100g

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