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Stephanie Moyle Barber
Chinese soup with shrimps and roast beef
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Ingredients
Directions
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Heat the stock with 2 pots of water and bring to the boil.
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Saute the winter carrot with a cheese slicer and cut it into thin ribbons.
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Add the carrot to the stock with the noodle and cook for about 3 minutes at a low setting.
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Stir the noodle with a fork. Cut the bamboo shoots into thin strips and add to the stock with the spring onions and shrimps.
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Cut the roast beef into strips and add it to the soup just before serving.
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Spoon the soup into bowls and season with sambal and sweet soy sauce.
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Tasty with crackers.
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20 minMain dishyellow bell pepper, ready-to-eat avocado, Cherry tomatoes, big pita bread, peanut oil, frozen raw peeled pink shrimps, Honig mix for fajitas, water, sliced iceberg lettuce, sour cream,fajitasbowl with fried shrimps and pita bread -
20 minMain dishrice, leeks, tomatoes, olive oil, jalapeño peppers, salt, cod fillet,fish-leek package with jalapeños -
20 minMain dishsunflower oil, half-to-half-chopped, Chinese vegetable mix, tomato paste, sweet chilli sauce, tap water, banana, fresh mango, tortilla wrap,exotic wraps -
15 minMain dishnew potatoes in the shell, traditional olive oil, rib eye, balsamic vinegar, garlic, young leaf lettuce, unsalted roasted almonds, honey mustard dressing, tap water,ribeye with fried garlic bolls
Nutrition
365Calories
Sodium0% DV0g
Fat8% DV5g
Protein54% DV27g
Carbs17% DV50g
Fiber0% DV0g
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