Vegetables & Tofu Soup

3.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 592.3
  • Total Fat: 29.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 201.9 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 14.0 g
  • Protein: 57.9 g

View full nutritional breakdown of Vegetables & Tofu Soup calories by ingredient
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Number of Servings: 1


    - 6.5 cup water
    - 8 dried shiitake mushrooms, soaked in hot water and drain
    - 150 g fresh spinach, watercress or similar greens
    - 1 tofu, cut into 1 inch cubes
    - 5 slices ginger, cut into thin strips
    - 2 tsp salt


1. Bring water to boil, then add salt.
2. Cut away and discard tough stems from mushrooms, then cut each mushroom in half.
3. Wash and rinse vegetables. Remove any tough or wilted stems, and separate the leaves.
4. Add the mushrooms to the boiling water, and let the water return to a boil, then add the tofu and ginger. Return to boil on medium flame, cover with a lid and simmer for about 20 mins.
5. Add vegetables and stir, let water return to boil, and simmer for 2 more mins.

Number of Servings: 1

Recipe submitted by SparkPeople user CLARALOW.

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