Christine's Oriental Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 105.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 321.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.7 g
- Protein: 8.4 g
View full nutritional breakdown of Christine's Oriental Soup calories by ingredient
Number of Servings: 12
Ingredients
-
*Chicken Raw-Minced, 330 gram(s)(remove)
*Green Onion (1 Green Onion), 0.25 cup(remove)
*Toasted Sesame Oil, 1 tbsp(remove)
*Argo 100% Pure Corn Starch, 1 tbsp(remove)
*Sauce - Soy Sauce - La Choy, 1 tbsp(remove)
*ginger, fresh, 1 tsp(remove)
*Garlic, Fresh, 3 tsp(remove)
*Rice Vermicelli Noodles Hokan 105 gr dry remove)
*Chicken boullion, 2 tsp(remove)
Carrots, raw, 1 cup, Julliened(remove)
Cabbage, fresh, 2 cup, sliced(remove)
Peas, frozen, 1 cup(remove)
Kale, 1 cup, chopped(remove)
Tips
Note to self: next time make chicken balls with shrimp pork and chicken. and use daikon radish for a crunch!
YUM YUM!!
Directions
Mix chicken with minced green onions, toasted sesame oil, corn starch, ginger, garlic. Set aside.
Heat 1 tsp toasted sesame oil in a large pot, saute cabbage for a few minutes then add kale, saute for 10 min add 6 cups of water and boullion cubes, once boiling place chicken balls by 1/2 tsp into boiling broth and cook a few minutes.
Add rice vermicelli, carrots, and peas and cook for 5 minutes before serving
Serving Size: 12 1 cup servings
Heat 1 tsp toasted sesame oil in a large pot, saute cabbage for a few minutes then add kale, saute for 10 min add 6 cups of water and boullion cubes, once boiling place chicken balls by 1/2 tsp into boiling broth and cook a few minutes.
Add rice vermicelli, carrots, and peas and cook for 5 minutes before serving
Serving Size: 12 1 cup servings