Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons vegetable oil
- 4 ounces fresh shiitake mushrooms, stemmed
- 2 cloves garlic, minced
- 2 14-ounce cans non-fat, low-sodium chicken broth
- 2 tablespoons white vinegar
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon crushed red pepper
- 1 cup shredded cooked chicken
- 2 cups shredded Napa cabbage
- 1 medium carrot, peeled and sliced
- 2 tablespoons water
- 1 tablespoon corn starch
Directions
1.Heat oil in a large saucepan over medium-high heat. Add mushrooms and garlic and cook for about 3-4 minutes.
2.Stir in chicken broth, vinegar, soy sauce and red pepper. Bring to a boil.
3.Add chicken and cabbage. Return to boiling then reduce heat to low and simmer, uncovered for 5 minutes.
4.In a small bowl, stir together the water and corn starch then stir thoroughly into the soup. Let simmer for 3 minutes then serve.