Filter
Reset
Sort ByRelevance
Stephanie Moyle Barber
Chinese soup with shrimps and roast beef
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the stock with 2 pots of water and bring to the boil.
-
Saute the winter carrot with a cheese slicer and cut it into thin ribbons.
-
Add the carrot to the stock with the noodle and cook for about 3 minutes at a low setting.
-
Stir the noodle with a fork. Cut the bamboo shoots into thin strips and add to the stock with the spring onions and shrimps.
-
Cut the roast beef into strips and add it to the soup just before serving.
-
Spoon the soup into bowls and season with sambal and sweet soy sauce.
-
Tasty with crackers.
-
70 minMain dishshallots, fresh thyme, orange, butter, whiskey, marmalade with whiskey, hare fillets, Jambon d'Ardenne,fillet of hare in raw ham with shallots-tiger sauce
-
15 minMain dishchicken coop, olive oil, onion, garlic, risotto rice, chicken bouillon, vegetable stock, frozen pea, lemon, Parmesan cheese, Broccoli, olive oil, honey, garlic, thyme,lemon risotto with marinated chicken wings
-
15 minMain dishchampions, butter, Hamburger, vine tomato, Red onion, cut pointed cabbage, carrot julienne, Calvé Yoghurt Salad dressing, Ketchup, Vegetable Chips,american burger with coleslaw
-
15 minMain dishtomato cubes, fish stock cubes, Macaroni, green beans, oil, chorizo sausage, fruits de mer,meal fish soup with broad beans and macaroni
Nutrition
365Calories
Sodium0% DV0g
Fat8% DV5g
Protein54% DV27g
Carbs17% DV50g
Fiber0% DV0g
Loved it