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Tofu soup

 

Tofu soup

The no salt added soba noodles are a delicious substitute for rice noodles, giving the soup a heartier texture and taste. Look for them in the Asian section of your market.

2 servings: 297 mg. sodium per serving

1-1/2 heaping teaspoons minced garlic
1-1/2 heaping teaspoons minced ginger
1 Tablespoon peanut oil
1 portobello mushroom (6 oz), sliced in strips
1/2 cup chopped green bell pepper
1 small (3 oz) carrot, peeled and sliced thin (1/8 inch)
4 green onions, chopped (whites and tender greens)
1/2 pound no salt added silken tofu, drained
3/4 cup low sodiium chicken broth
2 teaspoons reduced sodium Tamari sauce
1 teaspoon sugar
2 ounces rice noodles or no salt added soba noodles

Prep. Instructions

1. Place minced garlic and ginger in a bowl.
2. Place mushroom, bell pepper, carrot and onions in a separate bowl.
3. Cook noodles according to package directions. Drain, rinse and set aside.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat the oil in a stockpot over medium low heat. Add the garlic and ginger. Cook for 30 seconds.

2. Add the vegetables. Cook for 2 minutes, stirring constantly.

3. Add the rest of the ingredients except noodles. Stir to break up tofu into small pieces.

4. Bring mixture to a boil. Turn heat down to low, and simmer, uncovered, for 10 minutes.

5. Stir in noodles. Simmer, uncovered, for 5 minutes. Serve in two soup bowls.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds