Red's Buddha Delight Soup (Low Sodium)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 384.1
- Total Fat: 20.5 g
- Cholesterol: 76.4 mg
- Sodium: 70.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.5 g
- Protein: 21.1 g
View full nutritional breakdown of Red's Buddha Delight Soup (Low Sodium) calories by ingredient
Introduction
I simply adore this soup. When you use my recipe for low sodium Asian chicken broth, each serving only contains about 70 mg of sodium!! I have gastroparesis, so there are not alot of vegetables in my diet. When the craving gets too much I make a batch of this soup and it satisfies the craving completely.Top it with a little oyster sauce, and slurp away! I simply adore this soup. When you use my recipe for low sodium Asian chicken broth, each serving only contains about 70 mg of sodium!! I have gastroparesis, so there are not alot of vegetables in my diet. When the craving gets too much I make a batch of this soup and it satisfies the craving completely.
Top it with a little oyster sauce, and slurp away!
Number of Servings: 8
Ingredients
-
2 quarts water (8 cups)
6 cups Red's Low-Fat Asian Broth
2 cups small broccoli florets
1 cup snow peas
1 medium carrot, cut into matchsticks
1/4 white mushrooms (or shiitake if you want a more earth broth)
2 cups shredded bok choy
2 cups fresh mung bean sprouts
1/2 pound tofu (I use extra firm), diced
1 cup diced scallions
4 oz cellophane noodles, soaked in boiling water for 10 minutes
Directions
Once this soup starts cooking it goes SUPER fast so have everything cut and ready to go.
Dice the tofu and fry until lightly browned. Spray the pan with light layer of oil to avoid sticking. Set aside.
Cook the noodles. Boil them in water for 10 minutes (if you are using dried mushrooms boil the noodles in the water you reconstituted water. I also like to add that water to the broth at the end). Drain and set aside.
Prep the remaining ingredients.
Bring the broth and water to a boil in a large pot. Add, the broccoli, carrot for 4 minutes. Add peas, mushroom, bok choy,bean sprouts and tofu. Boil for 1 minute.
Add cellophane noodles to the bottom of serving bowl. Add about 1 1/2 to 2 cups soup over the noodles. To add more umami, add a bit of oyster sauce to each bowl. Enjoy!
Makes 6-8, 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REDOONAGH.
Dice the tofu and fry until lightly browned. Spray the pan with light layer of oil to avoid sticking. Set aside.
Cook the noodles. Boil them in water for 10 minutes (if you are using dried mushrooms boil the noodles in the water you reconstituted water. I also like to add that water to the broth at the end). Drain and set aside.
Prep the remaining ingredients.
Bring the broth and water to a boil in a large pot. Add, the broccoli, carrot for 4 minutes. Add peas, mushroom, bok choy,bean sprouts and tofu. Boil for 1 minute.
Add cellophane noodles to the bottom of serving bowl. Add about 1 1/2 to 2 cups soup over the noodles. To add more umami, add a bit of oyster sauce to each bowl. Enjoy!
Makes 6-8, 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REDOONAGH.