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Easy Vegetable Sukiyaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4274
Energy (kCal)34.63
Carbohydrates (g)5.4062
Total fats (g)0.3292
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the shiitake mushroom stock, simply take some dried shiitake mushrooms (and a strip of kelp if you have it) and steep in boiling water for 10 minutes. Drain off the mushrooms and set aside. | 2. Add the Splenda and soy sauce to the mushroom stock; bring to a boil. | 3. Once it's boiling, add all of the vegetables; boil until they're still a bit on the crisp side, about five minutes. | 4. Meanwhile, prepare a separate pot of boiling water and boil the yam noodles for 2-3 minutes. Drain and add to the vegetables (which should be done by now). | 5. Top with the tofu and enjoy! (preferably with chopsticks!). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shiitake mushroom - - - -
    kelp - - - -
    water boiling - - - -
    soy sauce 2 tablespoons low sodium 16.96 1.5776 2.6048 0.1824
    splenda sugar substitute 2 tablespoons - - - -
    mushroom go 1/3 cup mixed - - - -
    carrot 1/4 cup julienned 13.12 3.0656 0.2976 0.0768
    baby bok choy 1 bunch - - - -
    chinese cabbage 1/2 cup chopped 4.55 0.763 0.525 0.07
    extra tofu 1/4 cup firm - - - -
    shiritaki noodle - - - -

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



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