Sort of Hot and Sour Soup
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 216 |
| pro | 16 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 58 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 21 |
| vit A | 36 |
| vit C | 10 |
| folate | 25 |
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.
Ingredients
- 6 cups vegetable stock or chicken stock
- 1 bag (300 g) diced frozen mixed vegetables
- 1 pkg (350 g) extra-firm tofu, diced
- 1/2 cup fine egg noodles
- 3 tbsp cider vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp hot pepper sauce
- 1 egg, beaten
- 1 cup bean sprouts
Preparation
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.
Additional information :
Tofu Tips: Extra-firm tofu is very versatile. Cut it into slabs and soak in a favourite marinade, then grill or bake. Cut it into fingers to brown in a skillet, then serve with a favourite dipping sauce. Crumble it and use instead of ground beef in chili or tacos.
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