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Chinese Egg Flower Soup (Ww)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.292
Energy (kCal)608.66
Carbohydrates (g)41.2833
Total fats (g)20.2992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan bring broth to a boil over medium heat. | 2. Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat. | 3. Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar. | 4. Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    egg 2 beaten 143.0 0.72 12.56 9.51
    rice wine vinegar 1 teaspoon - - - -
    pea 1 1/2 cups thawed 61.74 11.0985 4.1160000000000005 0.294

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



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