Citrus Mushroom and Tofu Soup

Author: Canadian Living

This clear soup is inspired by fragrant Thai soups. Use all lemon or all lime and garnish with thin slices of the fruit.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 1 pkg (425 g) firm tofu
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups sliced mushrooms
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon hot pepper flakes
  • 4 cups vegetable stock
  • 2 teaspoons granulated sugar
  • 1/2 cup sliced asparagus
  • 2 green onions chopped
  • 1/4 cup fresh coriander leaf
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 644 mg
  • Protein 11 g
  • Calories 163.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Citrus Mushroom and Tofu Soup

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