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Macaroni in Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2881
Energy (kCal)76.872
Carbohydrates (g)7.4353
Total fats (g)4.7048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make chicken broth by dissolving the cube in right amount of water over medium heat (i used approx 5 cups) Add dried scallops and pre-soaked (10mins) anchovies into broth. | 2. In a small frying pan, once olive oil is heated, saute garlic until fragrant Brown the chicken fillets, seasoning with salt and pepper on both sides. | 3. Remove, once cooked and slice thinly. | 4. Using about 2-3 tablespoons of prepared broth, stir-fry the asparagus until tender-crisp Add sliced chicken and oyster sauce, stir-fry for 1 minute, then set aside. | 5. Add macaroni into simmering broth and let it cook for about 7 minutes (until al dente) Serve macaroni in soup, with stir-fried asparagus and chicken slices as topping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    macaroni 1 1/2 cups - - - -
    asparagus 1 cup cut 26.8 5.1992 2.948 0.1608
    chicken breast 2 pieces boneless skinless - - - -
    scallop 1/4 cup - - - -
    anchovy ikan 1/4 cup - - - -
    chicken bouillon cube 1 - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    oyster sauce 2 teaspoons 6.12 1.3104 0.162 0.03
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    salt - - - -
    black pepper - - - -

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



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