Vegetable-tofu-kale Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 566.9
  • Total Fat: 23.2 g
  • Cholesterol: 61.7 mg
  • Sodium: 1,623.1 mg
  • Total Carbs: 61.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 57.8 g

View full nutritional breakdown of Vegetable-tofu-kale Soup calories by ingredient


Introduction

mixture of fat free chicken broth, kale, red onion, garlic, firm tofu, red pepper, a little soy sauce,sea bass or chicken or shrimp can be added, non-fat half and half, skim milk, miso mixture of fat free chicken broth, kale, red onion, garlic, firm tofu, red pepper, a little soy sauce,sea bass or chicken or shrimp can be added, non-fat half and half, skim milk, miso
Number of Servings: 1

Ingredients

    see above in text or description
    shitake mushrooms
    red onion
    garlic
    non-fat half and half
    skim milk
    non-fat chicken broth
    kale
    sea bass or shrimp or chicken
    red pepper
    boc choy ( if desired)
    a little "soy vey" ( one -2 tsp) if desired.

Directions

Spray frying pan with pam or a little olive oil. Stir fry red onion and garlic, shitake mushrooms and sea bass or shrimp or chicken. Set aside. Pour fat-free chicken broth into saucepan, add miso, onion, garlic, kale, tofu, red pepper , non fat half and half, skim milk and 2 tpsp miso to soup.

Number of Servings: 1

Recipe submitted by SparkPeople user PENELOPE007.