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)
Kilojoules 1300kJ
Calories 311cal
Protein 16g
Total fat 5g
–Saturated fat 1g
Carbohydrates 50g
–Sugars 2g
Dietary fibre 5g
Sodium 610mg
Calcium 70mg
Iron 3mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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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