Početna / world / Europa / Švedska / Juha s rezancima od sojinog umaka, piletinom i jajetom

Juha s rezancima od sojinog umaka, piletinom i jajetom

Juha s rezancima od sojinog umaka, piletinom i jajetom
Zabilježio/la @hokkaido | 0 korisnika se svidjela ova namirnica | 0 korisnika je spremilo ovu namirnicu

Nutritivne vrijednosti

Po porciji od 430 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 520 kcal
26% DV
Ukupne masti 16.0g
25% DV
Mononezasićene masti8.6g
Polinezasićene masti3.2g
Zasićene masti3.5g
Trans masti0.1g
Ukupni ugljikohidrati 63.0g
21% DV
Vlakna3.0g
Škrob57.0g
Šećeri3.0g
Proteini 28.0g
56% DV
Životinjski proteini23.0g
Biljni proteini5.0g

O proizvodu

A bowl of thin wheat noodles in a soy-based broth with pieces of chicken and egg. Moderately high in carbohydrates, with solid protein and moderate fat, but likely fairly high in sodium.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)12.0mcg40%
Kolin135.0mg25%
Folat (B9)78.0mcg20%
Niacin (B3)8.7mg54%
Pantotenska kiselina (B5)1.6mg32%
Riboflavin (B2)0.4mg29%
Tiamin (B1)0.4mg35%
Vitamin A95.0mcg11%
Vitamin B120.7mcg29%
Vitamin B60.5mg28%
Vitamin C1.8mg2%
Vitamin D1.1mcg6%
Vitamin E1.2mg8%
Vitamin K8.0mcg7%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij62.0mg6%
Bakar180.0mcg20%
Željezo3.4mg19%
Magnezij42.0mg10%
Fosfor285.0mg41%
Kalij410.0mg9%
Selen39.0mcg71%
Natrij1680.0mg73%
Cink2.1mg19%

Juha s rezancima od soja umaka s piletinom, jajetom i mladim lukom

Uvod


Ovo je bistra, duboko aromatična juha s rezancima koja se oslanja na suzdržanost, a ne na ukrase. Soja umak daje juhi tamnu, zaokruženu slanost, dok pileći temeljac i sezamovo ulje daju dubinu i završni okus. Jaje ublažava rub juhe, a mladi luk je na kraju podiže svježinom.

Osnove recepta


Kategorija jela: Juha s rezancima
Kuhinja ili podrijetlo: Nadahnuto istočnoazijskom kuhinjom
Vrsta obroka: Glavno jelo
Prinos: 1 porcija
Veličina porcije: 430 g
Vrijeme pripreme: 10 minuta
Vrijeme kuhanja: 15 minuta
Ukupno vrijeme: 25 minuta
Težina: Lako

Oprema


Srednje veliki lonac
Mali lončić za jaje
Fino cjedilo ili mrežasta žlica
Zdjelica za posluživanje

Sastojci



Juha i rezanci


  • Pileći temeljac, 280 g

  • Soja umak, 22 g

  • Češnjak, 6 g, tanko narezan

  • Pšenični rezanci, 80 g

  • Piletina, 60 g, tanko narezana


    • Završetak


  • Jaje, 50 g

  • Sezamovo ulje, 4 g

  • Mladi luk, 8 g, tanko narezan


    • Postupak


  • 1. U srednje velikom loncu pomiješajte pileći temeljac, soja umak i češnjak. Zakuhajte do ravnomjernog laganog vrenja na srednje jakoj vatri i održavajte 4 minute, dok juha ne zamiriše i lagano se ne prožme češnjakom.


  • 2. U zasebnom malom lončiću zakuhajte vodu do blagog vrenja i spustite jaje u vodu. Kuhajte 7 minuta za mekano stegnut žumanjak, zatim ga odmah prebacite u hladnu vodu. Ogulite pažljivo i ostavite sa strane.


  • 3. Dodajte pšenične rezance u juhu koja lagano vrije i kuhajte 3 do 4 minute, jednom ili dvaput promiješajte kako se ne bi slijepili. Rezanci trebaju biti mekani, ali i dalje zadržati blagu čvrstoću u sredini.


  • 4. Dodajte piletinu u juhu i kuhajte 2 do 3 minute, samo dok komadići ne postanu neprozirni i ostanu mekani. Ne dopustite da juha jako vrije.


  • 5. Maknite lonac s vatre. Umiješajte sezamovo ulje. Kušajte juhu; treba biti čista, puna umamija i uravnotežena, tako da je soja umak prisutan, ali ne dominira.


    • Serviranje


    Prebacite juhu s rezancima u zagrijanu zdjelu. Prerežite jaje napola i uredno ga položite na vrh, zatim završite tako da lagano rasporedite mladi luk po površini. Poslužite odmah, dok je juha bistra, rezanci opušteni, a piletina mekana.

    Profesionalne napomene


    Juha mora ostati na laganom vrenju, nikada na snažnom ključanju, inače će se piletina stisnuti, a rezanci izgubiti finoću. Češnjak narežite tanko kako bi parfemirao juhu bez agresivnosti. Sezamovo ulje dodajte tek na kraju kako bi sačuvalo svoju aromu.
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