RecipeDB

Cooking in progress....

Baicai Doufu Tang (Chinese Cabbage and Tofu Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.62
Energy (kCal)534.159
Carbohydrates (g)15.3469
Total fats (g)34.5743
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces. | 2. Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid. | 3. Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat. | 4. Transfer to serving dish, garnish with green onion and cilantro and sesame oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 1 13.08 2.4307 1.199 0.1853
    chicken stock ideally 2 quarts - - - -
    salt 1/2 teaspoon - - - -
    rice wine 1 teaspoon - - - -
    ginger 4 slices 7.04 1.5638 0.1602 0.066
    shiitake mushroom - - - -
    extra tofu 14 ounces cut firm 388.955 10.3192 40.0862 20.6384
    green onion 3 tablespoons chopped 4.86 1.0332 0.1746 0.0846
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6

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



    Similar Recipes by Processes Similar Recipes by Category Composition