Try this Su Tsai Tang (Vegetable Soup) recipe, or contribute your own.
Suggest a better descriptionBlanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces. In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender. Saute tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used). Shared by Cate Vanicek Recipe courtesy of: Catherine Vanicek, 06 Apr 93 19:00:07 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (3140g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1416 | ||
Calories from Fat: 604 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.1g | 89 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 36g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 4164.1mg | 144 % | |
Potassium 3607.7mg | 95 % | |
Total Carbohydrate 125.6g | 37 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 115.5g | ||
Protein 77.2g | 110 % | |
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: 1416
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