Gingery tofu and rice noodle soup
104
- Prep Time10 mins
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
900 mL vegetable broth
4 cups water
3 medium leeks, white and light green parts only, chopped
1 cinnamon stick
2 tbsp minced fresh ginger
125 g flat rice noodles
350 g extra-firm tofu, drained and diced
1 tbsp low-sodium soy sauce
2 cups baby spinach
2 cups fresh bean sprouts, or pea shoots
1/4 cup chopped basil, mint or cilantro
lime wedges, optional
Instructions
BOIL broth with water, leeks, cinnamon and ginger in a large pot. Reduce heat to medium. Gently boil for 10 min. Remove and discard cinnamon stick. Stir in noodles, tofu and soy. Cook until noodles are tender, about 10 min. Stir in spinach during the last min of cooking.
DIVIDE soup among 4 bowls. Top with bean sprouts and cilantro. Serve with lime wedges squeezed overtop.
Chatelaine Quickies: Gingery tofu and rice noodle soup
Nutrition (per serving)
Calories 303, Protein 18g, Carbohydrates 47g, Fat 7g, Fibre 4g, Sodium 943mg.
Excellent source of vitamin A.