Vegetable and Tofu Noodle Soup

This Vegetable and Tofu Noodle Soup is a comforting and flavorful Halal Chinese dish packed with fresh vegetables and protein-rich tofu. Perfect for a cozy dinner, it warms the soul while providing a nutritious meal.

Ingredients

• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 750 ml
• Rice noodles - 100 grams
• Firm tofu - 200 grams, cubed
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Spinach - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2, chopped
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Black pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and add minced garlic and grated ginger, sautéing until fragrant.
2. Add the cubed tofu and cook until lightly golden, about 5 minutes.
3. Stir in the sliced carrots, bell pepper, and mushrooms, cooking for an additional 5 minutes.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
5. Add the rice noodles and cook according to package instructions, usually around 5-7 minutes.
6. Once the noodles are tender, add the spinach and stir until wilted.
7. In a small bowl, mix the cornstarch with water to create a slurry, add it to the soup to thicken slightly.
8. Season with black pepper to taste, and garnish with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.75 L

Health Benefits

• Rich in plant-based protein from tofu, aiding in muscle repair and growth.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall health.

Tags