Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Basic Asian Stock (beef, pork, or chicken)
Southeast Asian Pork and Seafood Stock
Mung Bean Noodle, Pork, Cilantro, and Cucumber Soup
Add to Calendar
Add as Favorite
 
 
 
 
 
20 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
pork rib
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
pork rib
vegetarian
(?)
Not vegetarian due to:
pork rib
pescetarian
(?)
Not pescetarian due to:
pork rib
paleo
(?)
Not paleo due to:
vegetable oil
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 100% (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: 0.3% of RDA
• Calories: 53.6% of RDA
• Carbs: 13.7% of RDA
• Fat (total lipid): 100% of RDA
• Fiber: 11.6% of RDA
• Fructose: 0.5% of RDA
• Protein: 65.4% of RDA
• Sodium: 19.6% of RDA
• Sugar: 12.8% of RDA
• Vitamin A (IU): 20.3% of RDA
• Vitamin B6: 113% of RDA
• Vitamin C: 50.9% of RDA
• Iron: 2.4% of RDA
• Magnesium: 32.6% of RDA
• Manganese: 11.5% of RDA
• Niacin: 63.1% of RDA
• Potassium: 46.7% of RDA
• Zinc: 71.6% 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.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1
bunch
stemmed and coarsely chopped.
 
1
whole
English Cucumber, peeled, halved lengthwise, cored and sliced 1/4 inch thick.
 
3 3/4
ounces, weight
soaked in water until pliable and drained.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)
Amount
Measure
Ingredient
 
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns.
 
 
 
Add for taste.
 
 
INGREDIENTS FOR: FRIED GARLIC IN OIL
Amount
Measure
Ingredient
 
3/4
cups
 
3
heads
cloves peeled, crushed, and minced.
 
 
PREPARATION
PREPARING THE STOCK
1.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right. You'll need 1-2 quarts of this stock, which is 4-8 cups.
MAKING THE GARLIC IN OIL
2.
Follow the steps for recipe "Garlic Fried in Oil", which is in the dependent recipes section to the right. You'll need 2 TBSP of this garlic to add in later.
MAKING THE BROTH
3.
In a medium to large pot, bring the basic Asian stock to a boil over high heat.
4.
Put about 1/4 cup of pork in a ladle. Lower it into the soup stock, breaking up the meat with the back of the spoon and releasing it into the stock.
5.
Repeat until all of the meat is added to the stock.
6.
Add the cilantro and cucumber, and cover. Lower the heat to medium-low, and keep warm until ready to serve.
PREPARING THE NOODLES
7.
Bring a pot of water to a boil and cook the mung bean noodles in the water until completely transparent, about 1 minute.
8.
Drain and divide among large soup bowls.
9.
Add stock with meat and cilantro to each serving of noodles.
10.
Garnish with garlic oil, including bits of fried garlic from the "Fried Garlic in Oil" recipe.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
2.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1073
Protein 73.6 g
Carbohydrates 37.6 g
Iron 0.45 mg
Fiber 3.23 g
Calcium 3.17 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.
©2017-2018 foodious LLC
.