Chinese mushroom, cabbage and tofu knot soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 tbsp Sunflower Oil 1 medium (2-1/2" dia) Onion, thinly sliced1 medium Carrots, peeled and thinly sliced 2 cup, shredded Cabbage, savoy, fresh 28 gram Vegetable Stock paste10 grams Miso paste750 mL Water, boiling300 gram(s) Yuba sheet knots (bean curd skin), frozen .5 oz Mushroom, Fresh Enoki mushrooms3 spring onions- thinly sliced.5 tbsp Great Value Less Sodium Soy Sauce (1tbs - 15mL) .5 tsp Dried Chilli flakes
Directions
Heat oil in a large saucepan and cook onions and carrot until they begin to soften. Add the cabbage and cook another 5 minutes. Add the vegetable stock paste, chilli flakes of sliced whole chili and miso paste and stir in.

Pour over boiling water, add the tofu knots and soy sauce and simmer 5 minutes.

Add the handful enoki mushrooms and spring onions and simmer a further 5 minutes.

Ladle with stock into large bowls and serve hot.

Serving Size:�4 large servings

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 260.4
  • Total Fat: 16.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 449.4 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.4 g

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