This recipe has Calories as 338% and Fat (total lipid) as 264% (as a percentage of RDA).
You'll likely need to take these 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: 3.4% of RDA
• Calories: 338% of RDA
• Carbs: 26.2% of RDA
• Fat (total lipid): 264% of RDA
• Fiber: 27.0% of RDA
• Fructose: 3.6% of RDA
• Protein: 25.2% of RDA
• Sodium: 62.0% of RDA
• Sugar: 49.6% of RDA
• Vitamin A (IU): 179% of RDA
• Vitamin B6: 43.7% of RDA
• Vitamin C: 297% of RDA
• Iron: 3.7% of RDA
• Magnesium: 23.0% of RDA
• Manganese: 44.4% of RDA
• Niacin: 19.8% of RDA
• Potassium: 25.1% of RDA
• Zinc: 7.5% 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.
Toast your ginger and onions in the oven on broil until the onions are sweaty everything is nicely charred.
2.
Peel the ginger and onions and set aside until you’re ready to start your broth.
3.
Toast the coriander seeds, cloves, and star anise in a dry pan on low heat until they are aromatic, about 2-3 minutes.
4.
Tie the spices up in cheesecloth for easy removal from your soup.
5.
Put your oxtail pieces in a large pot with cold water and bring to a hard boil for 5-10 minutes to force the scum and impurities out.
6.
Drain, rinse the oxtails and wash your pot.
7.
Fill your clean pot with about 5 quarts of water and add the oxtail, ginger, onions, spice packet, cinnamon stick, carrots, and daikon.
8.
Bring to a boil and lower to a very gentle simmer. Simmer for 4 hours; reducing it will intensify the flavour.
9.
Take out the oxtails and set aside. Remove everything else from the stock and discard.
10.
Strain the stock into a new clean pot and cool. Once cool, put in the fridge overnight.
11.
Remove the meat from the oxtails and discard the bones. Shred the meat, cover and put in the fridge for the next day.
MAKING THE SOUP
12.
The next day a large amount of fat will have coagulated on the top of your stock. Skim and discard.
13.
Gently heat the stock up and season with fish sauce and sugar. Add the sugar and fish sauce in increments until you’re happy with the flavour.
14.
Bring the stock to a roiling boil.
15.
Prepare your noodles according to the package, strain and place in a large bowl.
16.
Add a generous amount of oxtail meat (the stock will heat the meat up), top with broth, and garnishes.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 6769
Protein 28.4 g
Carbohydrates 72.0 g
Iron 0.70 mg
Fiber 7.55 g
Calcium 34.3 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.
