Spicy Vietnamese Soup

1. In a large sauce pan, saute fish sauce, ginger, and garlic, approx 2 minutes.

2. Add vegetables, saute until tender.

3. Add broth, bring to boil. Reduce heat to low.

4. Stir in other ingredients, except hot sauce. Simmer for approx 10 minutes.

5. Stir in hot sauce.

6. Add noodles if using, cook until soft.

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Nutrient	Quantity
Total fats	14.1026 g
Protein	69.9038 g
Carbohydrates	89.0714 g
Energy	747.2682 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1363 g
Water	1606.1897 g
Aspartic acid	0.3322 g
Calcium, Ca	336.0997 mg
Lutein + zeaxanthin	26.3137 g
Fiber, total dietary	11.0633 g
Carotene, beta	626.9962 g
Niacin	31.7505 mg
Vitamin A, RAE	60.6938 g
Arginine	0.0751 g
Riboflavin	1.2877 mg
Fatty acids, total saturated 20:1	0.1266 g
Glutamic acid	0.8344 g
Sodium, Na	12144.079 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7608 g
Total lipid (fat)	14.1026 g
Manganese, Mn	3.6158 mg
Proline	0.0481 g
Fatty acids, total saturated 16:0	2.9513 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	13.6882 g
Choline, total	145.8922 mg
Sugars, total	29.7563 g
Serine	0.0673 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.7712 g
Vitamin B-6	1.42 mg
Selenium, Se	37.2621 g
Ash	37.6607 g
Fatty acids, total saturated 18:1 undifferentiated	4.9811 g
Pantothenic acid	2.4908 mg
Phenylalanine	0.0653 g
Copper, Cu	1.7227 mg
Thiamin	0.4327 mg
Retinol	2.16 g
Methionine	0.0215 g
Iron, Fe	8.5482 mg
Carbohydrate, by difference	89.0714 g
Phosphorus, P	1041.7455 mg
Folate, total	170.2938 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0005 g
Alanine	0.068 g
Cholesterol	12.6 mg
Valine	0.0711 g
Fatty acids, total saturated 18:2 undifferentiated	2.6818 g
Glycine	0.0639 g
Carotene, alpha	141.9562 g
Fatty acids, total saturated 14:0	0.1284 g
Zinc, Zn	3.8468 mg
Isoleucine	0.0633 g
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	2.9458 g
Leucine	0.0951 g
Vitamin A, IU	1182.8925 IU
Folate, DFE	170.2938 g
Tryptophan	0.0193 g
Vitamin C, total ascorbic acid	76.3232 mg
Phytosterols	1.35 mg
Tyrosine	0.042 g
Vitamin B-12	2.7792 g
Vitamin K (phylloquinone)	18.2711 g
Fatty acids, total saturated	3.9837 g
Histidine	0.0385 g
Fatty acids, total monounsaturated	5.995 g
Threonine	0.0619 g
Folate, food	170.2938 g
Cryptoxanthin, beta	14.94 g
Vitamin E (alpha-tocopherol)	0.8825 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0011 g
Magnesium, Mg	206.8885 mg
Lysine	0.0925 g
Potassium, K	3778.0795 mg
Cystine	0.0315 g
Fluoride, F	20.4491 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Vermicelli	0	0	0	0
Tomato	1 cup	41.4	9.18	0.36
Garlic Clove	1	4.47	0.9918	0.015
chicken broth	5 cups	390.6	9.45	13.104
vegetable	2 cups	218.12	49.476	0.532
hot sauce	0	0	0	0
orange juice concentrate	2 tablespoons	11.5162	2.6363	0.0187
fish sauce	3 tablespoons	18.9	1.9656	0.0054
gingerroot	1.5 1/2	7.2	1.5993	0.0675