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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the leek and slice it thinly at an angle, creating a more interesting shape. | 2. Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape. | 3. Soak, wask and slice the mushrooms. | 4. Soak the wakame seaweed in water for a few minutes. Drain. | 5. Remove tofu carefully from the box. Cut into small cubes. | 6. Bring the soup stock to a boil in a pot. | 7. Add the leek, carrot and shiitake mushrooms. | 8. Bring soup back to a boil and simmer for 2 minutes. | 9. Add the wakame seaweed and tofu cubes. | 10. Stir in the salt and cook for 2-3 minutes. | 11. Remove from heat. | 12. Add the sesame oil and spring onions. | 13. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1	stalk		-	-	-	-
chicken soup base	750	ml		247.6457	5.9914	35.3095	8.3081
carrot	60			3148.8	735.7439999999999	71.42399999999999	18.432000000000002
shiitake mushroom	3			-	-	-	-
wakame	5	g	seaweed	2.25	0.457	0.1515	0.032
silken tofu	1			13.3243	0.3969	1.3608	0.7087
spring onion	1	tablespoon		1.92	0.4404	0.1098	0.0114
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
salt	1	teaspoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912

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