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Chinese Hot and Sour Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.6807
Energy (kCal)1410.5994
Carbohydrates (g)131.7301
Total fats (g)53.9094
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat stock in large saucepan over medium heat. | 2. Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock. | 3. Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes. | 4. Drain, slice thinly and add to the stock. | 5. Add diced chicken, bamboo shoots and ginger and stir to combine. | 6. Cook until chicken is tender, 3-4 minutes. | 7. Stir in remaining ingredients and cook for 1-2 minutes more. | 8. Taste and adjust seasonings by adding a little more vinegar or chili as desired. | 9. Serve immediately, ladled into bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 8 cups canned 691.2 67.77600000000001 48.38399999999999 23.04
    vermicelli 2 ounces 202.9824 42.9778 6.0328 0.7484
    shiitake mushroom 4 - - - -
    chicken 7 ounces diced skinless boneless 422.45 0.2578 36.3545 29.4128
    bamboo shoot 1/2 cup canned shredded 20.385 3.926 1.963 0.2265
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    ketchup 2 tablespoons - - - -
    sherry wine vinegar 1 tablespoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    scallion 2 64.0 14.68 3.66 0.38
    red chile 1 chopped - - - -

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



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