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Chinese Dumpling Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)97.2976
Energy (kCal)1273.5407
Carbohydrates (g)62.7096
Total fats (g)70.0156
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes. | 2. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired. | 3. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 8 cups low-sodium - - - -
    ginger 1 piece peeled julienned - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    cooking wine 1/4 cup 29.4 3.7044 0.294 0.0
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    dark sesame oil 2 teaspoons - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 pinch - - - -
    carrot 2 cup sliced 104.96 24.5248 2.3808 0.6144
    chicken 16 ounces 974.6667 0.0 84.32 68.27199999999999
    scallion 3 sliced 96.0 22.02 5.49 0.57
    baby spinach 4 cups 27.6 4.356 3.432 0.46799999999999997
    cilantro chopped - - - -
    asian chili paste - - - -

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



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