vietnamese vegetable tofu noodle soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 380.4
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,043.9 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 12.2 g
  • Protein: 32.3 g

View full nutritional breakdown of vietnamese vegetable tofu noodle soup calories by ingredient
Submitted by:

Number of Servings: 1


    4-5 oz. dried Thai rice noodes, linguini-width
    1 stalks minced lemongrass , OR 4 Tbsp. frozen prepared lemongrass
    2-3 cups vegetable (or faux "chicken") stock (or regular chicken broth if non-veg.)
    1 thumb-size piece galangal OR ginger, thinly sliced into matchstick pieces
    1/4 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
    1/2 head broccoli, chopped into florets including stems
    1 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
    1 carrots, sliced
    1 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
    1/4 can good-quality coconut milk
    2-3 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
    1/4 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
    Optional: fresh-cut chilies OR chili sauce, to taste


Serving Size: makes 1 2-cup serving

Number of Servings: 1

Recipe submitted by SparkPeople user KATEMARIE328.

TAGS:  Vegetarian Meals |

Rate This Recipe