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
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
- Folate 25.0
- Calcium 15.0
- Vitamin A 36.0
- Vitamin C 10.0
