Chinese mushroom, cabbage and tofu knot soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 260.4
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 449.4 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.8 g
- Protein: 17.4 g
View full nutritional breakdown of Chinese mushroom, cabbage and tofu knot soup calories by ingredient
Introduction
I put this soup together as a quick and healthy vegan lunch. Tofu sheet knots, or yuba knots, can be found in an Asian or Chinese grocery store. I put this soup together as a quick and healthy vegan lunch. Tofu sheet knots, or yuba knots, can be found in an Asian or Chinese grocery store.Number of Servings: 4
Ingredients
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1 tbsp Sunflower Oil
1 medium (2-1/2" dia) Onion, thinly sliced
1 medium Carrots, peeled and thinly sliced
2 cup, shredded Cabbage, savoy, fresh
28 gram Vegetable Stock paste
10 grams Miso paste
750 mL Water, boiling
300 gram(s) Yuba sheet knots (bean curd skin), frozen
.5 oz Mushroom, Fresh Enoki mushrooms
3 spring onions- thinly sliced
.5 tbsp Great Value Less Sodium Soy Sauce (1tbs - 15mL)
.5 tsp Dried Chilli flakes
Tips
Use any combination of fresh vegetables and mushrooms with cabbage. Adjust chilli to taste, or use fresh sliced jalapenos
Directions
Heat oil in a large saucepan and cook onions and carrot until they begin to soften. Add the cabbage and cook another 5 minutes. Add the vegetable stock paste, chilli flakes of sliced whole chili and miso paste and stir in.
Pour over boiling water, add the tofu knots and soy sauce and simmer 5 minutes.
Add the handful enoki mushrooms and spring onions and simmer a further 5 minutes.
Ladle with stock into large bowls and serve hot.
Serving Size: 4 large servings
Pour over boiling water, add the tofu knots and soy sauce and simmer 5 minutes.
Add the handful enoki mushrooms and spring onions and simmer a further 5 minutes.
Ladle with stock into large bowls and serve hot.
Serving Size: 4 large servings