Fried Basa with Fragrant Udon Noodle Soup

Name: Fried Basa with Fragrant Udon Noodle Soup with Vietnamese-style sauce, mushrooms & cabbage
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 piece Carrot; 125 g Mushrooms; 200 g Sweetheart cabbage & broccoli; 220 g Fresh udon noodles; 1 sachet(s) Vietnamese-style sauce; 1 piece Onion; 10 g Ginger paste; 2 piece Basa fillet; 2 piece Garlic; 800 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 1 teaspoon [Reduced salt] soy sauce; to taste Sambal; to taste Salt and pepper

with Vietnamese-style sauce, mushrooms & cabbage

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Udon noodles are Japan's thickest noodles. They can be eaten in many different ways: in soups, curries or, in the summer, cold with a dipping sauce!

Tags:

High Protein

Allergens:

Gluten

•Tarwe

•Soja

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Carrot

65 g

Mushrooms

100 g

Sweetheart cabbage & broccoli

110 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

½ sachet(s)

Vietnamese-style sauce

(Contains: Tarwe, Soja)

½ piece

Onion

5 g

Ginger paste

1 piece

Basa fillet

(Contains: Vis)

1 piece

Garlic

Not included in your delivery

400 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

½ teaspoon

[Reduced salt] soy sauce

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2061 kJ

Calories493 kcal

Fat18.4 g

Saturated Fat6.9 g

Carbohydrate46.8 g

Sugar12.1 g

Dietary Fiber17.2 g

Protein33.9 g

Salt3.8 g

Potassium296.3 mg

Calcium34 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Prepare the stock.
Chop the onion and quarter the mushrooms.
Cut the carrot into crescents.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Heat the sunflower oil in a soup pot over medium-high heat.
Fry the onion with the ginger paste for 2 - 3 minutes, then add the carrot and the vegetable mix.
Stir-fry for 2 minutes, then add the stock and boil for 3 - 4 minutes.
Add the noodles and the mushrooms and then boil for another 3 - 4 minutes.

Pat the fish dry with kitchen paper.
Crush or mince the garlic.
Melt the butter in a frying pan over medium-high heat. Fry the fish with the garlic and the soy sauce for 2 - 3 minutes per side (see Tip).
Season to taste with salt and pepper.

Health Tip: if you're watching your salt intake, skip the soy sauce.

Stir the Vietnamese-style sauce into the soup. Taste and add some sambal as preferred, then season with salt and pepper if necessary.
Serve the soup in bowls and top with the basa.
Drizzle with extra soy sauce if preferred.