Vietnamese Noodle Soup

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* Exported from MasterCook *

 

Vietnamese Noodle Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups vegetable stock or water

1 1-inch piece fresh ginger -- chopped

2 to 4 scallions -- chopped

4 tablespoons tamari soy sauce

1 8 oz package rice sticks -- broken up

1 pound firm tofu -- cubed

1 medium onion -- thinly sliced

1 bunch fresh basil -- washed, chopped

3 to 4 cups bean sprouts

2 jalapeno chile peppers -- sliced thinly

1 lime -- quartered

 

In a sauce pan, on medium heat, add the first 4 ingredients to make a broth.

Simmer for 15 minutes.

 

Soak the rice sticks (noodles) in a separate pot, in warm water, for 30 minutes.

When ready to serve, cook rice sticks in enough boiling water to cover, for

about 2 to 3 minutes and then drain.

 

Meanwhile heat broth and add toofu. Cook on medium heat for 2 minutes.

 

Divide drained noodles into 4 separate bowls. Also divide onion slices, basil,

bean sprouts, and chile slices into each bowl. Spoon the broth and tofu on top.

 

Serve the soup at once with a lime wedge.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

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Per Serving (excluding unknown items): 146 Calories; 5g Fat (29.3% calories from

fat); 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1023mg

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

Fat.

 

 

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