2 Serves
45 Mins
Bring a large pot of water to a boil and cook the udon noodles according to package instructions until tender, then drain.
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JapaneseVitamin E
4 mg / 15 mgVitamin K
176 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
335 µg / 400 µgCalcium
244 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
171 mg / 420 mgPhosphorus
552 mg / 1,250 mgPotassium
1966 mg / 4,700 mgSodium
663 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
147 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
In a wok or large skillet, heat the cooking oil over medium-high heat and sauté the chopped onion, fresh ginger, and sliced carrots until fragrant and slightly softened.
Pour the vegetable stock into the skillet, bring to a gentle boil, then stir in the broccoli florets and season with salt.
Carefully crack the egg into the simmering broth and poach until the white is set but the yolk remains soft.
Divide the cooked udon noodles into serving bowls, ladle the hot broth and vegetables over them, and garnish with fresh crab meat and sliced green onions.
4
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Tunisian
Indian