Oriental Vegetable -Noodle Soup

1. Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.

2. Reduce heat, cover, and simmer for an additional 5 minutes.

3. Add the bean sprouts, mushrooms, and ginger; simmer for 5 more minutes.

4. Add the cooked noodles and heat for 2-3 minutes; serve hot.

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Nutrient	Quantity
Total fats	8.1359 g
Protein	34.5332 g
Carbohydrates	10.5363 g
Energy	258.429 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0892 g
Water	710.2851 g
Aspartic acid	0.1305 g
Calcium, Ca	61.677 mg
Lutein + zeaxanthin	136.44 g
Fiber, total dietary	1.0876 g
Carotene, beta	72.696 g
Niacin	17.5384 mg
Vitamin A, RAE	6.104 g
Arginine	0.0771 g
Riboflavin	0.3749 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0116 g
Fatty acids, total saturated 20:1	0.0756 g
Glutamic acid	0.1702 g
Sodium, Na	4989.213 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4555 g
Total lipid (fat)	8.1359 g
Manganese, Mn	3.3168 mg
Fructose	0.0926 g
Proline	0.058 g
Fatty acids, total saturated 16:0	1.7751 g
Sucrose	0.0157 g
Choline, total	74.8603 mg
Sugars, total	3.1231 g
Serine	0.0434 g
Fatty acids, total saturated 10:0	0.0811 g
Fatty acids, total saturated 18:0	0.4662 g
Vitamin B-6	0.1989 mg
Selenium, Se	20.3881 g
Ash	15.0095 g
Fatty acids, total saturated 18:1 undifferentiated	2.9744 g
Pantothenic acid	0.3519 mg
Phenylalanine	0.042 g
Copper, Cu	0.7933 mg
Betaine	1.7562 mg
Thiamin	0.0561 mg
Methionine	0.0121 g
Iron, Fe	4.3836 mg
Carbohydrate, by difference	10.5363 g
Phosphorus, P	475.574 mg
Folate, total	39.338 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	0.1565 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0019 g
Alanine	0.0395 g
Cholesterol	7.56 mg
Valine	0.0487 g
Fatty acids, total saturated 18:2 undifferentiated	1.5695 g
Glycine	0.0524 g
Glucose (dextrose)	0.0793 g
Fatty acids, total saturated 14:0	0.078 g
Zinc, Zn	1.7942 mg
Isoleucine	0.0438 g
Fatty acids, total saturated 12:0	0.0035 g
Fatty acids, total polyunsaturated	1.7343 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.0008 g
Leucine	0.0683 g
Vitamin A, IU	121.2 IU
Folate, DFE	39.338 g
Tryptophan	0.0154 g
Vitamin C, total ascorbic acid	2.2924 mg
Phytosterols	4.316 mg
Galactose	0.0099 g
Fatty acids, total polyunsaturated 18:1 c	0.0186 g
Fatty acids, total saturated 6:0	0.0014 g
Tyrosine	0.0319 g
Vitamin B-12	1.512 g
Vitamin K (phylloquinone)	24.8816 g
Fatty acids, total saturated	2.4864 g
Histidine	0.0233 g
Fatty acids, total monounsaturated	3.586 g
Threonine	0.038 g
Folate, food	39.338 g
Vitamin E (alpha-tocopherol)	0.1416 mg
Magnesium, Mg	32.57 mg
Lysine	0.0436 g
Potassium, K	1410.015 mg
Cystine	0.0114 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 tablespoon	17.42	3.7242	0.2205
Mushroom	0.75 cup	0	0	0
Soy sauce	1 teaspoon	2.809	0.2613	0.0302
chicken broth	3 cups	234.36	5.67	7.8624
sugar snap pea	0.75 cup	0	0	0
scallion	2 tablespoons	3.84	0.8808	0.0228
bean sprout	0.66 cup	0	0	0
fine noodle capellini	1 cup	0	0	0