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Juha z rezanci s sojino omako, piščancem in jajcem

Juha z rezanci s sojino omako, piščancem in jajcem
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 430 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 520 kcal
26% DV
Skupne maščobe 16.0g
25% DV
Enkrat nenasičene maščobe8.6g
Večkrat nenasičene maščobe3.2g
Nasičene maščobe3.5g
Trans maščobe0.1g
Skupni ogljikovi hidrati 63.0g
21% DV
Prehranske vlaknine3.0g
Škrob57.0g
Sladkorji3.0g
Beljakovine 28.0g
56% DV
Živalske beljakovine23.0g
Rastlinske beljakovine5.0g

O tem

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.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin12.0mcg40%
Holin135.0mg25%
Folna kislina78.0mcg20%
Niacin8.7mg54%
Pantotenska kislina1.6mg32%
Riboflavin0.4mg29%
Tiamin0.4mg35%
Vitamin A95.0mcg11%
Vitamin B120.7mcg29%
Vitamin B60.5mg28%
Vitamin C1.8mg2%
Vitamin D1.1mcg6%
Vitamin E1.2mg8%
Vitamin K8.0mcg7%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij62.0mg6%
Baker180.0mcg20%
Železo3.4mg19%
Magnezij42.0mg10%
Fosfor285.0mg41%
Kalij410.0mg9%
Selen39.0mcg71%
Natrij1680.0mg73%
Cink2.1mg19%

Juha z rezanci s sojino omako, piščancem, jajcem in mlado čebulo

Uvod


To je bistra, globoko slastna juha z rezanci, zgrajena na zadržanosti namesto na okrasju. Sojina omaka da juhi temno, zaokroženo slanost, medtem ko piščančja jušna osnova in sezamovo olje prispevata globino in zaključek. Jajce omehča rob juhe, mlada čebula pa jo na koncu privzdigne s svežino.

Osnovni podatki recepta


Kategorija jedi: Juha z rezanci
Kuhinja ali izvor: po navdihu vzhodnoazijske kuhinje
Vrsta obroka: glavna jed
Količina: 1 porcija
Velikost porcije: 430 g
Čas priprave: 10 minut
Čas kuhanja: 15 minut
Skupni čas: 25 minut
Zahtevnost: enostavno

Oprema


Srednje velika kozica
Majhen lonec za jajce
Fino cedilo ali pajek
Skleda za serviranje

Sestavine



Juha in rezanci


  • Piščančja jušna osnova, 280 g

  • Sojina omaka, 22 g

  • Česen, 6 g, na tanko narezan

  • Pšenični rezanci, 80 g

  • Piščanec, 60 g, na tanko narezan


    • Zaključek


  • Jajce, 50 g

  • Sezamovo olje, 4 g

  • Mlada čebula, 8 g, na tanko narezana


    • Postopek


  • 1. V srednje veliki kozici združite piščančjo jušno osnovo, sojino omako in česen. Na srednjem ognju zavrite do enakomernega rahlega vretja in tako kuhajte 4 minute, da juha zadiši in se rahlo prepoji z okusom česna.


  • 2. V ločenem majhnem loncu vodo segrejte do nežnega vretja in vanjo previdno spustite jajce. Kuhajte 7 minut za mehko strjen rumenjak, nato ga takoj prestavite v hladno vodo. Olupite in prihranite.


  • 3. V rahlo vrelo juho dodajte pšenične rezance in kuhajte 3 do 4 minute, enkrat ali dvakrat premešajte, da se ne sprimejo. Rezanci morajo biti mehki, vendar še vedno ohraniti rahlo čvrstost v sredini.


  • 4. V juho dodajte piščanca in kuhajte 2 do 3 minute, le toliko, da rezine postanejo neprosojne in ostanejo mehke. Ne dovolite, da juha močno vre.


  • 5. Kozico odstavite z ognja. Vmešajte sezamovo olje. Poskusite juho; biti mora čista, slastna in uravnotežena, s prisotno, vendar ne prevladujočo sojino omako.


    • Serviranje


    Juho z rezanci prelijte v ogreto skledo. Jajce prerežite na pol in ga lepo položite na vrh, nato po površini rahlo posujte mlado čebulo. Postrezite takoj, ko je juha bistra, rezanci sproščeni in piščanec mehak.

    Strokovne opombe


    Juha mora ves čas ostati pri rahlem vretju, nikoli pri močnem kropu, sicer se bo piščanec stisnil, rezanci pa bodo izgubili svojo nežnost. Česen narežite na tanke rezine, da odišavi juho, ne da bi postal preoster. Sezamovo olje dodajte šele na koncu, da ohrani svojo aromo.
    Uravnotežena
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