Vegetarian soup fo
Composition / ingredients
16
Servings:
Cooking method
1. We wash and peel vegetables and apples well.
2. Cut into pieces and cook for about 30 minutes. Add salt to taste and sugar.
3. Ginger, red onion, garlic are seasoned with spices and sent to the grill in the oven until golden brown. And we send the baked vegetables to the broth. Boil for another 20 minutes. To make the broth transparent, cook over low heat. How to prepare, filter through a fine sieve.
4. Fry tofu and mushrooms in a frying pan.
5. Boil rice noodles. To prevent it from sticking together, rinse well with cold water.
6. In heated plates we put noodles, mushrooms and pour broth. Sprinkle with herbs, decorate with lemon and serve immediately to the table.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Anise - 337 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Cinnamon - 247 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Radish - 35 kcal/100g
- Leek - 33 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Rice noodles - 109 kcal/100g
- Tofu - 72 kcal/100g
- Nutmeg - 556 kcal/100g
