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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 182.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 708.7 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.9 g

View full nutritional breakdown of Vegetarian Hot and Sour Noodle Soup calories by ingredient
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Vegetarian Hot and Sour Noodle Soup

Submitted by: KLAYZEE
Vegetarian Hot and Sour Noodle Soup

Introduction

I make this a day in advance to allow the flavors to really meld and sink into the tofu. I make this a day in advance to allow the flavors to really meld and sink into the tofu.
Number of Servings: 3

Ingredients

    1/4 cup organic vegetable broth
    4 cloves garlic, minced
    2 whole scallions, chopped

    2 cups organic vegetable broth
    1 cup water
    1 1/2 cups shiitake mushroom pieces
    1/2 block soft tofu, but into bite sized pieces
    2 ounces (57 grams) dry rice noodles
    1/2 cup baby bok choy leaves
    1 TBS coriander
    1 tsp cumin
    1 tsp black pepper

    Just before serving:
    2 TBS light soy sauce
    2 TBS red wine vinegar




Directions

Saute your garlic and scallions in 1/4 cup vegetable broth for about 10 minutes on medium heat. Then add the rest of the broth, mushroom pieces, tofu pieces, bok choy and spices (coriander, cumin, black pepper) and simmer for approximately 10 minutes. Add rice noodles and simmer for approximately 20 minutes until noodles are soft.

At this point, you can add your soy sauce and vinegar and serve immediately, or allow it to cool and place in the fridge until the next day. Warm up on medium heat and add your soy sauce and vinegar. Serve and enjoy!

(Note: the sodium count for this recipe is not as high as it states if you use low-sodium vegetable broth)



Number of Servings: 3

Recipe submitted by SparkPeople user KLAYZEE.






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