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Tomato Eggflower Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.9437
Energy (kCal)585.5557
Carbohydrates (g)73.7412
Total fats (g)17.723
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the stock and ginger in a large saucepan and bring to a boil for a few minutes. Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste. Bring to a boil , then turn off heat. | 2. Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time. Let it sit for a minute and serve in small bowls. Garnish with the scallion and coriander and sprinkle on the sesame oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 4 cups 345.6 33.888000000000005 24.191999999999997 11.52
    ginger - - - -
    tomato 3 cut 120.6297 26.0694 5.8975 1.3403
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    sea salt - - - -
    egg white 1 beaten 17.16 0.2409 3.597 0.0561
    scallion 1 sliced 32.0 7.34 1.83 0.19
    coriander - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5

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



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