Light Vegetable and tofu soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 207.7
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,160.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 7.1 g
- Protein: 7.7 g
View full nutritional breakdown of Light Vegetable and tofu soup calories by ingredient
Number of Servings: 1
Ingredients
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Ingredients:
olive oil, 1 tsp
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) chopped
*Bok Choy, raw-shreaded, 1 cup
*Wombok, 1cup uncooked, shredded (76g), 1 serving Mori-Nu, Tofu, silken, soft, .5 serving
Water, tap, 3 cup (8 fl oz)
Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon
*Soy Sauce, 1 tbsp Pepper,
red or cayenne, 1 tsp
Directions
Quickly saute the onions and garlic, add carrots. Cook for a few minutes. Add the water and stock cubes and bring to the boil. Cook a few minutes. Add the other vegetables and the cayenne pepper and soya sauce. Cook till you are content with the tenderness of the vegetables.
Serving Size: 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user STARFISH1962.
Serving Size: 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user STARFISH1962.
