Asian Vegetable Soup

4 Reviews
100% would make this recipe again

A soup with vegetables, tofu, and rice sticks.

A hearty soup that's a meal in itself.

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Ingredients

??? soy sauce ???
??? sesame seed oil ???
??? firm regular tofu, cut into 2 cm cubes ???
??? rice sticks (noodles) ???
??? carrots, grated ???
??? Savoy cabbage, thinly sliced ???
??? Allergen-Free Vegetable Broth ???
??? gingerroot, grated ???
??? dried chili peppers, minced ???
??? canola oil ???
??? lime juice, freshly squeezed [optional] ???
??? fresh cilantro [optional] ???

Before you start

Individual 500 ml (2 cups) bowls are needed.

Method

  1. In a shallow dish, mix the soy sauce and sesame seed oil. Cut the tofu into 2 cm cubes and add them to the marinade. Mix well then let stand at room temperature while preparing the rest of the soup.
  2. Cook the rice sticks and set aside.
  3. Prepare the vegetables. Grate the carrots, thinly slice the cabbage. Portion out the vegetables into the individual bowls.
  4. Heat the broth in a saucepan. Add the ginger and the chili pepper. Cook 2 min.
  5. Heat the canola oil in a skillet over medium heat. Add the tofu cubes and sauté 3-4 min, with occasional stirring, until they are golden-brown.
  6. Pour the hot broth into the bowls. Add the tofu, rice sticks, and lime juice. Garnish the bowls with whole cilantro leaves, then serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

420

Fat

18 g

27 %

Saturated 2.1 g
+ Trans 0.1 g

11 %

Cholesterol

0 mg

Sodium

790 mg

33 %

Carbohydrate

50 g

17 %

Fibre

5 g

20 %

Sugars

7 g

Net Carbs

45 g

Protein

18 g

Vitamin A

218 %

Vitamin C

40 %

Calcium

22 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Fibre, Iron, Phosphorus, Vitamin B6, Vitamin C, Zinc
Source of  :
Pantothenic Acid, Vitamin B1, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 2
Meat and Alternatives 2
Fats 3 ½
More info
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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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