Noodle Soup with Tofu

This hearty noodle soup with tofu is a delightful Chinese breakfast dish that combines soft noodles and protein-rich tofu in a fragrant broth. It’s a warm, comforting meal that provides a great start to your day.

Ingredients

• Rice noodles - 150 grams
• Firm tofu - 200 grams
• Vegetable broth - 750 ml
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Green onions - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Mushrooms (shiitake or button) - 100 grams, sliced
• Baby spinach - 100 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by cooking the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
3. Add the sliced mushrooms to the pot and cook for another 3-4 minutes until they soften.
4. Pour the vegetable broth into the pot and bring to a simmer. Add soy sauce, and season with salt and black pepper to taste.
5. Carefully add the firm tofu cubes to the broth and let it simmer for 5 minutes to warm the tofu.
6. Stir in the baby spinach and chopped green onions, cooking until the spinach has wilted, about 2 minutes.
7. In serving bowls, place the cooked rice noodles at the bottom and ladle the hot broth with tofu and vegetables over the noodles.
8. Garnish with additional green onions if desired and serve hot.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.75 L

Health Benefits

• High in protein from tofu, supporting muscle repair and growth.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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