Tofu and egg noodle soup
Serves: 4
Time to make: 20 mins
Total cost: $14.00 / $3.50 per serve
(at time of publication)
Ingredients
- 2 teaspoons salt-reduced vegetable stock powder
- 3cm piece fresh ginger, peeled, sliced
- 2 teaspoons salt-reduced soy sauce
- 1.5L boiling water
- 440g fresh egg noodles
- 200g Chinese marinated tofu
- 2 bunches baby bok choy, trimmed, leaves separated
Instructions
1 Place stock powder, ginger and soy sauce in a large saucepan with boiling water and bring to the boil. Reduce heat to low and simmer for 2-3 minutes.
2 Meanwhile, put noodles in a large bowl and cover with boiling water. Let stand for 2 minutes.
3 Add tofu and bok choy to broth. Simmer for 1-2 minutes, or until bok choy is bright green. Remove from heat.
4 Drain noodles and divide among 4 serving bowls. Ladle broth over noodles. Serve with sliced chilli and spring onions.
Nutrition Info (per serve)
-
Calories 311cal
-
Kilojoules 1300kJ
-
Protein 16g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 50g
-
–Sugars 2g
-
Dietary fibre 5g
-
Sodium 610mg
-
Calcium 70mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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