Tofu Noodle Soup

Tofu Noodle Soup is a comforting and healthy Korean-inspired dish, featuring delicate tofu and low-carb noodles in a fragrant broth. This dish is perfect for those seeking a satisfying meal without the extra carbs, yet full of flavor and nutrition.

Ingredients

• Firm tofu - 200 grams
• Shirataki noodles - 200 grams
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams
• Red chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. Press the firm tofu for about 15 minutes to remove excess water, then cut it into small cubes.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the sliced mushrooms to the pot and cook until they are soft, about 3-5 minutes.
4. Pour in the vegetable broth and bring to a simmer.
5. Stir in the soy sauce, red chili flakes (if using), and season with salt and pepper to taste.
6. While the broth is heating, rinse the shirataki noodles under cold water, then add them to the pot.
7. Add the cubed tofu and spinach to the soup and cook for an additional 5-7 minutes until the spinach wilts and the tofu is heated through.
8. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Low in carbohydrates, making it suitable for low-carb diets.
• High in vitamins and minerals from spinach and mushrooms.

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