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Low Carb Chinese Hot & Sour Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.0553
Energy (kCal)896.3606
Carbohydrates (g)37.3866
Total fats (g)30.2816
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven. | 2. Bring to boil and simmer for 10 minutes. | 3. Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture. | 4. Simmer 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 4 cans 378.2 9.15 53.924 12.687999999999999
    white button mushroom 6 ounces sliced 151.3 0.0 33.66 0.85
    chili garlic sauce 1 tablespoon 151.3 0.0 33.66 0.85
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    white pepper 3/4 teaspoon 5.327999999999999 1.235 0.1872 0.0382
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    bamboo shoot 1 can sliced drained 61.1244 11.7721 5.8861 0.6792
    water chestnut 1 can sliced drained 151.3 0.0 33.66 0.85
    shiitake mushroom water 8 squeezed sliced 151.3 0.0 33.66 0.85
    silken tofu 16 ounces diced drained 213.1882 6.3503 21.7724 11.3398
    rice wine vinegar 1/4 cup - - - -
    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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