Tofu Vegetable Soup with Bean Thread Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 oz bean thread 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
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
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
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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