Sort of Hot and Sour Soup

Author: Canadian Living

This superquick supper is chock-full of vegetables and protein-rich tofu. You can use thin rice noodles instead of the egg noodles if desired.

  • Portion size 4 servings

Ingredients

  • 6 cups vegetable stock
  • 6 cups chicken stock
  • 1 bag (300 g) frozen mixed vegetables
  • 1 pkg (350 g) extra-firm tofu diced
  • 1/2 cup fine egg noodles
  • 3 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon hot pepper sauce
  • 1 egg beaten
  • 1 cup bean sprouts

Method

In large saucepan, bring stock to boil. Add frozen vegetables, tofu, noodles, vinegar, soy sauce, oil and hot pepper sauce; cook for 5 minutes or until noodles are tender but firm.

Slowly pour in egg, stirring constantly for 2 minutes. Ladle into warmed soup bowls; top with bean sprouts.

 

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

  • Sodium 1525 mg
  • Protein 16 g
  • Calories 216.0
  • Total fat 9 g
  • Cholesterol 58 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sort of Hot and Sour Soup

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