Red's Buddha Delight Soup (Low Sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 quarts water (8 cups)6 cups Red's Low-Fat Asian Broth2 cups small broccoli florets1 cup snow peas1 medium carrot, cut into matchsticks 1/4 white mushrooms (or shiitake if you want a more earth broth)2 cups shredded bok choy2 cups fresh mung bean sprouts1/2 pound tofu (I use extra firm), diced1 cup diced scallions4 oz cellophane noodles, soaked in boiling water for 10 minutes
Once this soup starts cooking it goes SUPER fast so have everything cut and ready to go.
Dice the tofu and fry until lightly browned. Spray the pan with light layer of oil to avoid sticking. Set aside.
Cook the noodles. Boil them in water for 10 minutes (if you are using dried mushrooms boil the noodles in the water you reconstituted water. I also like to add that water to the broth at the end). Drain and set aside.
Prep the remaining ingredients.
Bring the broth and water to a boil in a large pot. Add, the broccoli, carrot for 4 minutes. Add peas, mushroom, bok choy,bean sprouts and tofu. Boil for 1 minute.
Add cellophane noodles to the bottom of serving bowl. Add about 1 1/2 to 2 cups soup over the noodles. To add more umami, add a bit of oyster sauce to each bowl. Enjoy!
Makes 6-8, 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REDOONAGH.
Dice the tofu and fry until lightly browned. Spray the pan with light layer of oil to avoid sticking. Set aside.
Cook the noodles. Boil them in water for 10 minutes (if you are using dried mushrooms boil the noodles in the water you reconstituted water. I also like to add that water to the broth at the end). Drain and set aside.
Prep the remaining ingredients.
Bring the broth and water to a boil in a large pot. Add, the broccoli, carrot for 4 minutes. Add peas, mushroom, bok choy,bean sprouts and tofu. Boil for 1 minute.
Add cellophane noodles to the bottom of serving bowl. Add about 1 1/2 to 2 cups soup over the noodles. To add more umami, add a bit of oyster sauce to each bowl. Enjoy!
Makes 6-8, 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REDOONAGH.
Nutritional Info Amount Per Serving
- Calories: 384.1
- Total Fat: 20.5 g
- Cholesterol: 76.4 mg
- Sodium: 70.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.5 g
- Protein: 21.1 g
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