Tofu Vegetable Soup with Bean Thread Noodles

Name: Tofu Vegetable Soup with Bean Thread Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 oz bean thread noodles soaked in boiling water until soft and then cut into shorter noodles; 5 c water; 1 Tbsp Memmi broth concentrate; 1 Knorr vegetable bullion cube; 1/4 block of tofu cubed; 1/2 c loose frozen spinach leaves; 1/2 c snow pea pods; 1 cube fresh ginger minced; fresh ground black pepper; 1 tsp sesame oil; 1/4 tsp hot chili oil; 1 radish sliced; 1 mushroom sliced; 1/4 c. bean sprouts; 1 Tbsp chopped chives

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 2

Ingredients

1 oz bean thread noodles, soaked in boiling water until soft and then cut into shorter noodles5 c water1 Tbsp Memmi broth concentrate1 Knorr vegetable bullion cube1/4 block of tofu, cubed1/2 c loose frozen spinach leaves1/2 c snow pea pods1" cube fresh ginger, mincedfresh ground black pepper1 tsp sesame oil1/4 tsp hot chili oil1 radish, sliced1 mushroom, sliced1/4 c. bean sprouts1 Tbsp chopped chives

Directions

1. Pour boiling water over bean thread noodles and let soak until soft. Drain and chop.
2. Heat water in a pot. Add bullion, Memmi, ginger, and oils.
3. Add tofu, spinach, snow peas, and mushroom and bring to a boil. Cook until ingredients are tender.
4. Add bean thread noodles and black pepper to taste.
5. Serve in bowls topped with radish, bean sprouts, and chives.

Number of Servings: 2

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 178.6
Total Fat: 7.7 g
Cholesterol: 0.0 mg
Sodium: 1,391.4 mg
Total Carbs: 25.5 g
Dietary Fiber: 4.1 g
Protein: 9.7 g

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