Dessert
Kirschmichel – German Cherry Bread Pudding
DNutri-Score
Not availableIron
1.2 gFibre
per serving
Ramen bowl
A savoury Japanese noodle soup with mushrooms, pak choi, carrots and eggs, finished with peanuts and chilli flakes.
Included in these collections
BNutri-Score
Nutrition per serving4.7 mgIron
Not availableFibre
548.7 kcalEnergy
22.3 gProtein
64.9 gCarbohydrates
20.1 gFat
All nutrition per serving
- Energy
- 548.7 kcal
- Protein
- 22.3 g
- Carbohydrates
- 64.9 g
- Fat
- 20.1 g
- Fibre
- Not available
- Salt
- 4.9 g
- Iron
- 4.7 mg
- Calcium
- 136.1 mg
- Vitamin C
- Not available
STEP BY STEP
Let's make something delicious.
- 01
Thinly slice the garlic and finely grate or chop the ginger. Clean and slice the mushrooms. Trim and quarter the pak choi. Gently sauté the garlic and ginger in the sesame oil in a medium-sized saucepan for 1 minute. Add the mushrooms and gently sauté for 1-2 minutes, taking care not to burn the garlic. Pour in the vegetable stock and add the pak choi.
- 02
Stir in the tamari soy sauce, rice wine vinegar, lime juice, sriracha sauce and maple syrup, then simmer for just under 5 minutes. Add the ramen noodles and remove the saucepan from the heat. Leave the noodles to steep in the broth for a few minutes until cooked. Meanwhile, boil the eggs for 5 minutes, or to your liking.
- 03
Divide the noodles between bowls, add the pak choi and ladle over the mushroom broth. Grate the carrots and slice the spring onions. Add both and serve each bowl with 2 egg halves. Top with a few peanuts and chilli flakes.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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