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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put water and boullion in a pot and turn heat on high. | 2. Grate a carrot directly into pot. | 3. Finely slice cabbage leaving the strips long and toss into the pot. | 4. Finely dice onion and toss into pot. | 5. Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop. | 6. Toss into the pot. | 7. Toss Garlic clove into the pot. | 8. After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft. | 9. Add sesame oil and white pepper and stir. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6	cups		0.0	0.0	0.0	0.0
chicken bouillon powder	2	tablespoons		-	-	-	-
carrot	1		grated	52.48	12.2624	1.1904	0.3072
cabbage	2	cups	sliced	44.5	10.324000000000002	2.2784	0.17800000000000002
onion	1/2		chopped	32.0	7.472	0.88	0.08
ginger	1	tablespoon		4.8	1.0662	0.1092	0.045
garlic clove	1		diced	-	-	-	-
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.