Asian Vegetable Soup

15 Reviews
77% would make this recipe again

A soup with vegetables, tofu, and rice sticks.

A hearty soup that's a meal in itself.

This recipe is incompatible with your food profile

Ingredients

??? soy sauce ???
??? sesame seed oil ???
??? firm regular tofu, cut nto 2 cm cubes ???
??? rice sticks (noodles) ???
??? carrots, grated ???
??? green onions/scallions, thinly sliced ???
??? Savoy cabbage, thinly sliced ???
??? button (white) mushrooms, thinly sliced ???
??? vegetable broth ???
??? gingerroot, grated ???
??? garlic, minced ???
??? dried chili peppers, minced ???
??? canola oil ???
??? lime juice, freshly squeezed [optional] ???
??? fresh cilantro [optional] ???

Before you start

Individual 500 ml (2 cups) bowls are needed.

Method

  1. In a shallow dish, mix the soy sauce and sesame seed oil. Cut the tofu into 2 cm cubes and add them to the marinade. Mix well then let stand at room temperature while preparing the rest of the soup.
  2. Cook the rice sticks and set aside.
  3. Prepare the vegetables. Grate the carrots, thinly slice the green onions, cabbage, and mushrooms. Portion out the vegetables into the individual bowls.
  4. Heat the broth in a saucepan. Add the ginger, garlic and the chili pepper. Cook 2 min.
  5. Heat the canola oil in a skillet over medium heat. Add the tofu cubes and sauté 3-4 min, with occasional stirring, until they are golden-brown.
  6. Pour the hot broth into the bowls. Add the tofu, rice sticks, and lime juice. Garnish the bowls with whole cilantro leaves, then serve.

Nutrition Facts Table

per 1 serving (540 g)

Amount

% Daily Value

Calories

360

Fat

12 g

19 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

0 mg

Sodium

370 mg

16 %

Carbohydrate

46 g

15 %

Fibre

4 g

15 %

Sugars

5 g

Net Carbs

42 g

Protein

18 g

Vitamin A

59 %

Vitamin C

18 %

Calcium

20 %

Iron

20 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin K
Good source of  :
Calcium, Copper, Folacin, Iron, Phosphorus, Vitamin B12, Zinc
Source of  :
Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives 2
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

15 Reviews (15 with rating only) 77% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.