A healthy soup that can be put together very quickly and uses ingredients that are becoming easier to find even outside the Asian markets: miso (fermented soybean paste), soba noodles (wheat and buckwheat) or udon noodles (wheat), seaweed and tofu.
Before you start
Individual 500 mL (2 cups) serving bowls are needed.
- In a small cup, soak the seaweed in water for 5 min.
- 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.
- Cook the rice sticks in a large pot of salted boiling water, about 4 min (follow the instructions on the box). Drain, then portion them out into serving bowls.
- In a saucepan, bring the water for the broth to a boil. Add the miso, mix well and remove the pan from the heat.
- Heat the canola oil in a separate pan over medium heat. Add the tofu cubes and sauté 3-4 min, with occasional stirring, until they are golden-brown.
- Drain the seaweed, then add it to the serving bowls. Add the tofu, snow peas and chopped green onions. Pour in the miso broth, then serve.
Nutrition Facts Table
per 1 serving (700g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||servings|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
- Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Phosphorus, Zinc
- Excellent source of :
- Manganese, Selenium, Vitamin K
- Diet-related health claims :
|Meat and Alternatives||2|