vegan - Soup with Chinese Greens and Tofu

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Soup with Chinese Greens and Tofu

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces extra-firm tofu -- cubed

1 tablespoon vegetable oil

2 medium carrots -- peeled and sliced

1 medium onion -- chopped

2 garlic cloves -- minced

2 teaspoons fresh ginger root -- grated

6 cups water

1/4 cup soy sauce

2 teaspoons rice vinegar

2 teaspoons sesame oil

1/2 teaspoon black pepper

2 cups bok choy or spinach -- chopped

1 cup snow peas -- trimmed and halved

 

In a large saucepan, saute the carrots, onion, garlic, and ginger in oil.

 

After 5 minutes, add the water, soy sauce, rice vinegar, sesame oil, and pepper.

Bring to a simmer over high heat.

 

Reduce the heat to medium-low, and continue to cook for 15 minutes.

 

Stir in the tofu, bok choy, cabbage, and snow peas, and cook for another 10

minutes.

 

Serve hot.

 

Description:

" This broth-based soup is filled with crunchy vegetables. Served with

a side dish of rice, it makes a light and comforting meal. "

 

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Per Serving (excluding unknown items): 100 Calories; 6g Fat (52.7% calories from

fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 706mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0