Light Vegetable and tofu soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:olive oil, 1 tspOnions, raw, 1 cup, chopped Garlic, 3 cloves Carrots, raw, 1 large (7-1/4" to 8-1/2" long) chopped*Bok Choy, raw-shreaded, 1 cup *Wombok, 1cup uncooked, shredded (76g), 1 serving Mori-Nu, Tofu, silken, soft, .5 serving Water, tap, 3 cup (8 fl oz) Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon*Soy Sauce, 1 tbsp Pepper, red or cayenne, 1 tsp
Quickly saute the onions and garlic, add carrots. Cook for a few minutes. Add the water and stock cubes and bring to the boil. Cook a few minutes. Add the other vegetables and the cayenne pepper and soya sauce. Cook till you are content with the tenderness of the vegetables.
Serving Size: 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user STARFISH1962.
Serving Size: 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user STARFISH1962.
Nutritional Info Amount Per Serving
- Calories: 207.7
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,160.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 7.1 g
- Protein: 7.7 g