This recipe has Calories as 94.0% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.0% of RDA
• Calories: 94.0% of RDA
• Carbs: 40.3% of RDA
• Fat (total lipid): 42.8% of RDA
• Fiber: 71.6% of RDA
• Fructose: 3.3% of RDA
• Protein: 69.1% of RDA
• Sodium: 19.5% of RDA
• Sugar: 40.1% of RDA
• Vitamin A (IU): 31.3% of RDA
• Vitamin B6: 56.9% of RDA
• Vitamin C: 15.6% of RDA
• Iron: 52.0% of RDA
• Magnesium: 53.7% of RDA
• Manganese: 34.7% of RDA
• Niacin: 195% of RDA
• Potassium: 90.0% of RDA
• Zinc: 49.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MAKING THE BROTH
1.
Rinse the pork bones with cold water and simmer them in water under low heat for about 30 minutes until you get rid of the blood in the bones.
2.
Wash the bones again the cold water thoroughly, making sure that you remove any visible cooked blood (can be seen as dark smudges).
3.
Place the pork bones, aromatics (garlic, ginger, white part of scallions, onion) and water in a pot with tight lid, and simmer under low heat for at least 8 hours.
4.
Chill the stock in the fridge until the surface fat becomes solid.
5.
Skim off the fat.
6.
Strain the broth through cheesecloth or paper towel. Refrigerate until use.
7.
Reserve the pork fat and skin around the bones.
PREPARING THE TOPPINGS
8.
Slice the mushrooms lengthwise, and grill until golden brown with some butter and salt.
9.
Place the eggs in boiling water for exactly 7 minutes.
10.
Chill the eggs immediately with ice cold water.
ASSEMBLING THE SOUP
11.
Cook the egg noodles according to the package instructions.
12.
Chop the reserve pork fat, and scallions finely.
13.
Heat up the broth and season with salt (or soy sauce).
14.
Put the noodles in a bowl, ladle broth and top with chopped pork fat, scallions, grilled mushrooms and soft-boiled egg.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1880
Protein 77.8 g
Carbohydrates 111 g
Iron 9.83 mg
Fiber 20.0 g
Calcium 59.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
