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Vermicelli Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.649
Energy (kCal)650.6638
Carbohydrates (g)20.081
Total fats (g)32.1576
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a large saute pan, fry vermicelli in vegetable oil till golden brown. | 2. In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain. | 3. Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vermicelli pasta 12 ounces 302.6 0.0 67.32 1.7
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    water 2 cups 0.0 0.0 0.0 0.0
    yellow onion 1/4 28.71 1.7096 0.2066 2.349
    tomato 2 80.4198 17.3796 3.9316 0.8936
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    salt to taste - - - -

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



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