Citrus Mushroom and Tofu Soup
This clear soup is inspired by fragrant Thai soups. Use all lemon or all lime and garnish with thin slices of the fruit.
Servings: 4
Ingredients:
| 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% |
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1 pkg (425 g) firm tofu
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 cups (500 mL) sliced mushrooms
1/2 tsp (2 mL) each grated lemon and lime rind
1/4 tsp (1 mL) hot pepper flakes
4 cups (1 L) vegetable stock
2 tsp (10 mL) granulated sugar
1/2 cup (125 mL) sliced asparagus
2 green onions, chopped
1/4 cup (50 mL) fresh coriander leaves
1 tsp (5 mL) each lemon and 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; sauté onion, 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.
Additional Information
Source
Canadian Living Magazine: May 2005
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