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Pam Buffel
Soup with broccoli, green asparagus and bok choy
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Ingredients
Directions
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Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary. Cut into equal pieces of approximately 3 cm.
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Divide the broccoli into small florets and also use the stem of the broccoli. Peel it and cut it into small blocks.
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Cook the asparagus and broccoli separately from each other in plenty of boiling water. Scoop out of the pan and add the noodle to the boiling water. Turn the heat source off and let it work.
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Rinse the vegetables under cold water and drain.
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Bring the chicken stock with the ginger to the boil. Add the chicken breast and cook gently in about 5 minutes.
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Scoop the cooked vegetables and the noodles into large bowls. Add the paksoi and sambal to the boiling broth and turn off the heat source.
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Spoon the stock over the vegetables and put them in the bowls.
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Nutrition
295Calories
Sodium0% DV0g
Fat5% DV3g
Protein46% DV23g
Carbs14% DV41g
Fiber0% DV0g
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