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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring stock to a roiling boil. | 2. Add spices to taste. For a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. For a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce. | 3. Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together. | 4. Add all vegetables, excluding spinach. | 5. Simmer. | 6. Add spinach, simmer until just tender. | 7. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	package	chopped	65.32	10.3092	8.1224	1.1076
broccoli floret	3/4	cup		302.6	0.0	67.32	1.7
carrot	1/2	cup	sliced frozen	26.24	6.1312	0.5952	0.1536
mushroom	1/2	cup	sliced	-	-	-	-
water chestnut	1/4	cup		302.6	0.0	67.32	1.7
bamboo shoot	1/4	cup		10.1925	1.963	0.9815	0.1132
lite silken extra tofu	12	ounces	drained firm	302.6	0.0	67.32	1.7
garlic	1/2	tablespoon		6.3325	1.405	0.2703	0.0213
ginger	1/2	tablespoon	grated pureed	2.4	0.5331	0.0546	0.0225
szechuan sauce chili paste	1	2		302.6	0.0	67.32	1.7
sesame oil chili	2	teaspoons		302.6	0.0	67.32	1.7
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
wheat noodle linguini	2	cups	cooked	302.6	0.0	67.32	1.7

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