Citrus Mushroom and Tofu Soup
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 163 |
| pro | 11 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 644 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 16 |
| vit A | 2 |
| vit C | 13 |
| folate | 32 |
This clear soup is inspired by fragrant Thai soups. Use all lemon or all lime and garnish with thin slices of the fruit.
Ingredients
- 1 pkg (425 g) firm tofu
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1/2 tsp grated lemon rind
- 1/2 tsp grated lime rind
- 1/4 tsp hot pepper flakes
- 4 cups vegetable stock
- 2 tsp granulated sugar
- 1/2 cup sliced asparagus
- 2 green onions, chopped
- 1/4 cup fresh coriander leaves
- 1 tsp lemon juice
- 1 tsp lime juice
Preparation
Pat tofu dry with paper towel; cut into 3/4-inch (2 cm) cubes. Set aside.
In saucepan, heat oil over medium-high heat; saut?nion, garlic, mushrooms, lemon and lime rind and hot pepper flakes until liquid is evaporated, 5 minutes. Add stock, tofu and sugar; bring to boil. Reduce heat, cover and simmer for 8 minutes.
Add asparagus, green onions and coriander leaves; simmer, covered, until asparagus is tender-crisp, 2 minutes. Add lemon and lime juice.
Source : Canadian Living Magazine: May 2005
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