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Wilted Greens & Tofu Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.3814
Energy (kCal)660.1104
Carbohydrates (g)10.285
Total fats (g)20.8622
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate tofu, ¾ cup of chicken stock and ¼ cup of soy; over night works best but we have done it in 4 hours | 2. When ready to cook heat wok and oil over moderate heat. | 3. Add garlic, peppers, onion and stir for about 1 minute | 4. Next add tofu and soy mixture, water, 1 cup chicken stock and ¼ cup soy; bring to a boil. | 5. Salt and pepper to taste | 6. Add greens at the last minute and only cook them long enough to wilt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 1 cut firm 40.8233 0.7881 4.896 2.4721
    chicken stock 3/4 cup 64.8 6.354 4.5360000000000005 2.16
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    garlic clove 4 chopped 403.4676 0.0 89.7602 2.2667
    hot red chili pepper 3 chopped - - - -
    red onion 1/4 - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    chicken stock 1 cup 64.8 6.354 4.5360000000000005 2.16
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    salt pepper 403.4676 0.0 89.7602 2.2667
    leafy green 1 lb 403.4676 0.0 89.7602 2.2667

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



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