Asian Noodle Soup

  • Serves 6
  • Preparation Time: 12 minutes
  • Cooking Time: 15 minutes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 cups no salt added chicken broth
2 tablespoons fresh ginger peeled and finely chopped
2 cups extra firm tofu cut into 1/2 inch cubes
2 teaspoons low sodium soy sauce
1 teaspoon garlic chili paste
1 tablespoon rice vinegar
1 cup green onions (approximately 4 whole)
3/4 cup celery thinly sliced
1/4 cup red pepper thinly sliced
1 1/2 cups green cabbage thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
175 grams vermicelli rice noodles (uncooked)
1/2 cup fresh cilantro chopped
1 tablespoon lime juice
Fresh ground pepper to taste

Nutrient Analysis

PER SERVING:

1/6 of recipe


RENAL EXCHANGE:

2 Protein + 2 Starch + 1 Vegetable


Calories
240Kcal
Protein
16g
Carbohydrates
30g
Fiber
2g
Total Fat
12g
Saturated Fat
2g
Cholesterol
0mg
Sodium
191mg
Potassium
328mg
Phosphorus
172mg

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

The leftover cabbage can be used in our Asian slaw recipe. Leftover soup can be reheated within 2 days.

Ingredients

Share

Preparation

1
Done

Heat the broth.

2
Done

In a small bowl, combine ginger, tofu, soy sauce, chili paste and vinegar to marinate the tofu.

3
Done

Slice green onions. Separate the white from the green slices and set aside.

4
Done

Combine the celery, green slices of green onions, red pepper and cabbage in a bowl.

5
Done

Heat a large pot or deep wok style pan for two minutes on medium-high heat. Add the olive oil and the sesame oil and fry the white slices of the green onions until they are brown and somewhat crisp but not burnt.

6
Done

Turning the heat down to medium, add the tofu and its marinade, stirring to coat well while cooking for 2 minutes.

7
Done

Add all the vegetables from step 4 and continue to cook for another 2 to 3 minutes

8
Done

Add the hot broth to the vegetables, turn up the heat and bring to a boil quickly, add the rice noodles and cook for two minutes.

9
Done

Turn off heat and stir in cilantro and lime juice and season with fresh black pepper to taste.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Oatmeal and Cranberry Cookies
next
Mushroom and Rice Omelette
previous
Oatmeal and Cranberry Cookies
next
Mushroom and Rice Omelette

Source: Spice it up! ISSN 1918-302X Spice it up!
©2018 Communication ebmed Inc. All rights reserved. www.ebmed.ca
Visit www.myspiceitup.ca for more recipes!