Tofu soup with scallions and sprouts
- Number of Servings: 2
Ingredients
Vegetable Broth, 3 cup (remove)Alfalfa sprouts, 2 cup (remove)Serrano Peppers, .5 pepper (remove)garlicScallions, raw, 3 medium (4-1/8" long) (remove)Cilantro, raw, 2 tbsp (remove)Basil, 4 tbsp (remove)*Brown Rice, medium grain, 1 cup (remove)Tofu, firm, 1 block (remove)*Soy Sauce, 1 tbsp (remove)*Fish Sauce, .2 tbsp (remove)Cabbage, napa, 1.5 cup (remove)
cook rice- short grain brown rice is best, esp. with a little sesame oil.
heat vegetable stock with chilies, garlic, soy sauce and fish sauce.
chop herbs and mix with sprouts
add tofu to broth
put rice into two bowls, herbs next, then broth with tofu, and then squeeze lemon juice on top.
Number of Servings: 2
Recipe submitted by SparkPeople user VENAKBENILT.
heat vegetable stock with chilies, garlic, soy sauce and fish sauce.
chop herbs and mix with sprouts
add tofu to broth
put rice into two bowls, herbs next, then broth with tofu, and then squeeze lemon juice on top.
Number of Servings: 2
Recipe submitted by SparkPeople user VENAKBENILT.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 17.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,039.0 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 7.3 g
- Protein: 31.4 g
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