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Chinese Cucumber Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.1504
Energy (kCal)914.96
Carbohydrates (g)40.7
Total fats (g)52.4848
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper. | 2. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes. | 3. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well. | 4. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 6 cups 468.72 11.34 66.8304 15.7248
    salt pepper - - - -
    cucumber 2 Peeled Seeded - - - -
    sesame oil 8 teaspoons 318.24 0.0 0.0 36.0
    mushroom 8 Washed - - - -
    rice vinegar 1 tablespoon - - - -
    scallion 4 Chopped 128.0 29.36 7.32 0.76
    ginger powder 1 pn - - - -

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



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