Tofu Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
150 gm firm tofu, cubed into small cubes1000 mils (1 liter) of water (I use filtered and hot from the kettle)2 teaspoons Massel Vegetable stock powder1 small onion, diced1 medium carrot, diced1/2 cup of frozen green beans100 gm DRY rice noodles (I use the fettuccine shaped noodles)
In a medium to large saucepan (depending on the size of your saucepan), add the water, stock powder, onion and carrot. Place a lid on the saucepan, bring to the boil, and turn the heat down to low and simmer for 15 minutes. While it's cooking measure out the dry rice noodles, and measure out the soy sauce into a cup or glass. When the 15 minutes are up, turn up the heat and add the noodles, the green beans and the tofu. When boiling, turn down, keep covered and simmer 4-5 minutes depending on the instructions on your rice noodle packet. When cooked, turn the heat off and add the soy sauce. Give a good stir and served in 2 chinese soup bowls.
Serving Size: Makes 2 serves.
Number of Servings: 2
Recipe submitted by SparkPeople user AUSSIEGETSFIT.
Serving Size: Makes 2 serves.
Number of Servings: 2
Recipe submitted by SparkPeople user AUSSIEGETSFIT.
Nutritional Info Amount Per Serving
- Calories: 161.3
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,378.0 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 3.8 g
- Protein: 14.5 g
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