Vegetarian Hot and Sour Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 cup organic vegetable broth4 cloves garlic, minced2 whole scallions, chopped2 cups organic vegetable broth1 cup water1 1/2 cups shiitake mushroom pieces1/2 block soft tofu, but into bite sized pieces2 ounces (57 grams) dry rice noodles1/2 cup baby bok choy leaves1 TBS coriander1 tsp cumin1 tsp black pepperJust before serving:2 TBS light soy sauce2 TBS red wine vinegar
Saute your garlic and scallions in 1/4 cup vegetable broth for about 10 minutes on medium heat. Then add the rest of the broth, mushroom pieces, tofu pieces, bok choy and spices (coriander, cumin, black pepper) and simmer for approximately 10 minutes. Add rice noodles and simmer for approximately 20 minutes until noodles are soft.
At this point, you can add your soy sauce and vinegar and serve immediately, or allow it to cool and place in the fridge until the next day. Warm up on medium heat and add your soy sauce and vinegar. Serve and enjoy!
(Note: the sodium count for this recipe is not as high as it states if you use low-sodium vegetable broth)
Number of Servings: 3
Recipe submitted by SparkPeople user KLAYZEE.
At this point, you can add your soy sauce and vinegar and serve immediately, or allow it to cool and place in the fridge until the next day. Warm up on medium heat and add your soy sauce and vinegar. Serve and enjoy!
(Note: the sodium count for this recipe is not as high as it states if you use low-sodium vegetable broth)
Number of Servings: 3
Recipe submitted by SparkPeople user KLAYZEE.
Nutritional Info Amount Per Serving
- Calories: 182.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 708.7 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
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