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Miso Soup with Veggies and Tofu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.2356
Energy (kCal)1413.4331
Carbohydrates (g)257.8465
Total fats (g)26.2925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil water. | 2. Add veggies and tofu. | 3. Cook 5 minutes. | 4. Remove 1/4 cup water and dissolve the miso in it. | 5. Add miso water to soup, lower heat, and cook; stirring for 1 or 2 minutes longer. | 6. Stir before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 cups 0.0 0.0 0.0 0.0
    green onion 2 minced 38.34 8.1508 1.3774 0.6674
    green chard leaf 3 chopped - - - -
    corn 2 cut 1211.8 246.5432 31.2744 15.7368
    tofu 4 ounces cut soft 163.2931 3.1525 19.5838 9.8883
    soy miso 2 tablespoons - - - -

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



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