4 Serves
79 Mins
Prepare the vegetables by peeling and chopping the onion and garlic using a chef's knife on a cutting board.
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JapaneseVitamin K
57 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
172 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
256 mg / 1,250 mgPotassium
687 mg / 4,700 mgSodium
1364 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the chopped onion and garlic in the stock pot until fragrant and translucent.
Add the vegetable broth and bring to a gentle simmer, then stir in the Tibetan wheat noodles and bok choy.
Season the soup with salt and pepper to taste and serve hot in bowls.
38
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g12
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