Asian Noodle Soup
Source: Spice it up! Spring 2012
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 | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 240Kcal | ||||||||||||||||||
| Protein | 16g | ||||||||||||||||||
| Carbohydrates | 30g | ||||||||||||||||||
| Fiber | 2g | ||||||||||||||||||
| Total Fat | 12g | ||||||||||||||||||
| Saturated Fat | 2g | ||||||||||||||||||
| Cholesterol | 0mg | ||||||||||||||||||
| Sodium | 191mg | ||||||||||||||||||
| Potassium | 328mg | ||||||||||||||||||
| Phosphorus | 172mg | ||||||||||||||||||
The leftover cabbage can be used in our Asian slaw recipe. Leftover soup can be reheated within 2 days.
Asian Noodle Soup:
Downloadable/printer-friendly version
Ingredients
-
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
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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
Preparation
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1
Done
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Heat the broth. |
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2
Done
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In a small bowl, combine ginger, tofu, soy sauce, chili paste and vinegar to marinate the tofu. |
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3
Done
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Slice green onions. Separate the white from the green slices and set aside. |
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4
Done
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Combine the celery, green slices of green onions, red pepper and cabbage in a bowl. |
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5
Done
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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. |
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6
Done
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Turning the heat down to medium, add the tofu and its marinade, stirring to coat well while cooking for 2 minutes. |
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7
Done
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Add all the vegetables from step 4 and continue to cook for another 2 to 3 minutes |
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8
Done
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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. |
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9
Done
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Turn off heat and stir in cilantro and lime juice and season with fresh black pepper to taste. |
