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.
-
25 minMain dish3-color quinoa, fish fond, celeriac, mild olive oil, frozen raw peeled pink shrimps, fresh spinach, semi-skimmed milk, dried sage, chilled hüttenkäse cheese,quinotto with shrimp, spinach and celeriac
-
65 minMain dishsticking potato, traditional olive oil, cheese onions, onion, Black Angus citizen, smoked cheese 45, medium sized egg, Apple, mustard, vinegar, cut endive, raw vegetables onion, hamburger slices,Dutch burger with homemade fries and crispy raw salad
-
15 minMain dishgarlic, olive oil, chicken broth, peas (frozen), Venezuelan brown bread, Parma ham, fresh Italian spice mix,summery pea soup with parma ham bruschetta
-
20 minMain dishpearl couscous, fresh flat parsley, fresh fresh mint, cucumber, bunch onion, cannellini canned beans, lime, tuna in olive oil, dried cranberries, Turkish yogurt,pearl couscous with tuna, lime and fresh herbs
Nutrition
365Calories
Sodium0% DV0g
Fat8% DV5g
Protein54% DV27g
Carbs17% DV50g
Fiber0% DV0g
Loved it