Try this Squab Soup and Ginseng Root recipe, or contribute your own.
Suggest a better description1. Disjoint squabs. Cut ginger root and ginseng root in 1/8-inch slices. 2. Bring stock to a boil. Add squabs and sherry and simmer, covered, 20 minutes. 3. Add soy sauce, ginger and ginseng root. Simmer, covered, 45 minutes more. Season with salt. NOTE: When purchasing ginseng root, be sure to specify its for soup. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2136g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 139 | ||
Calories from Fat: 1 (1%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8483.4mg | 293 % | |
Potassium 41.2mg | 1 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 30g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.