Vegetable and Tofu Broth served with Sesame Flatbread
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 604.6
- Total Fat: 28.5 g
- Cholesterol: 0.0 mg
- Sodium: 234.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 7.6 g
- Protein: 18.0 g
View full nutritional breakdown of Vegetable and Tofu Broth served with Sesame Flatbread calories by ingredient
Introduction
A colourful, light and nutritious soup that will be perfect for lunch or supper, and good all year round. The lemongrass and chilli give add zing. The flatbread satisfies the biggest of appetites. #Vegetarian #Vegan #Buddhist A colourful, light and nutritious soup that will be perfect for lunch or supper, and good all year round. The lemongrass and chilli give add zing. The flatbread satisfies the biggest of appetites. #Vegetarian #Vegan #BuddhistNumber of Servings: 4
Ingredients
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900 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
1 cup Sweet Corn, Fresh
4 slices (1" dia) Ginger Root
0.5 serving Red Bell Pepper (one medium pepper)
2 cup, chopped or diced Broccoli, fresh
1 cup Snow Peas, fresh
1 block Tofu, firm
2 cup Baby Spinach (raw)
1 cup, chopped Cabbage, fresh
1 tbsp Pepper, black
1 tbsp Kikkoman less sodium soya sauce (by SIEGRID)
1 serving Dried Chilli Flakes - 0.5 Teaspoon (by CLARE19751)
1 tbsp Lemon grass (citronella), fresh
1 tbsp Sesame Oil
1 tbsp Poppy seed
1 shell Puff pastry, frozen, ready-to-bake
4 tbsp Sesame Seeds
2 tbsp Crisco Pure Vegetable Oil
Tips
To make this broth meet Buddhist dietary requirements, I did not include onions. If you want to add onions, add them to the broth with the spinach.
Due to this dish being part of a live Cookoff event, I have opted to take along a roll of frozen puff pastry. If I was confident of the time allowance then I would have made the bread using just water and yoghurt (and a pinch of salt).
Directions
To make the broth:
1. Combine the broth, baby corn, and ginger in a small soup pot and bring to a simmer.
2. Add the bell pepper, broccoli, peas snow peas, and tofu. Return to a rapid simmer.
3. Stir in the spinach and remove from the heat.
4. Season with salt or soy sauce and pepper; cover and let stand off the heat for 5 minutes.
To make the flatbread:
1. On a floured surface, rollout the dough.
2. Coat the dough with olive oil, then sprinkle the surface with sesame seeds.
3. Divide dough into six pieces. Work each piece into a ball.
4. Heat a frying pan until really hot.
5. Brush one flatbread with more oil, then put in the pan, oil-side down.
6. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate.
Serving Size: Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user THEMOTHERLOADME.
1. Combine the broth, baby corn, and ginger in a small soup pot and bring to a simmer.
2. Add the bell pepper, broccoli, peas snow peas, and tofu. Return to a rapid simmer.
3. Stir in the spinach and remove from the heat.
4. Season with salt or soy sauce and pepper; cover and let stand off the heat for 5 minutes.
To make the flatbread:
1. On a floured surface, rollout the dough.
2. Coat the dough with olive oil, then sprinkle the surface with sesame seeds.
3. Divide dough into six pieces. Work each piece into a ball.
4. Heat a frying pan until really hot.
5. Brush one flatbread with more oil, then put in the pan, oil-side down.
6. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate.
Serving Size: Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user THEMOTHERLOADME.