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Japanese Red Pepper Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.4055
Energy (kCal)296.9292
Carbohydrates (g)8.2211
Total fats (g)9.6589
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place red peppers in a 450°F oven. When skins start to turn brown and shriveled, take out and place in brown paper sacks.Cool. | 2. Chop water chestnuts in thin slivers. | 3. Cut onions in thin slices. | 4. In stockpot, add chestnuts, onions, salt, bay leave, dashi and chicken broth. Cook on low heat for 5 minutes until heated. | 5. Peel skin off of peppers and seeds, throw away. Cut pepper in narrow long strips. Add to broth. | 6. Add soy sauce and lemon juice. | 7. Simmer for 15 minutes. | 8. Note: If the taste is too strong for your taste buds, add 1 cup water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 2 sweet - - - -
    spring onion 3 - - - -
    water chestnut 1 can drained chopped - - - -
    salt 1 1/2 1/2 - - - -
    bay leaf 1 - - - -
    dashi 3 teaspoons - - - -
    chicken broth 3 cans 283.65 6.8625 40.443000000000005 9.516
    soy sauce 1 1/2 1/2 12.72 1.1832 1.9536 0.1368
    lemon juice 1/2 teaspoon 0.5592 0.1754 0.0089 0.0061
    white pepper - - - -

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



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