Lunch

Pantry Tofu Soup is for Lunch.

Pantry Tofu Soup takes 10 minutes to prepare.

Pantry Tofu Soup takes 15 minutes to cook.

Pantry Tofu Soup makes 2 servings.

The ingredients for Pantry Tofu Soup are:

2 cups veggie broth(or whatever you like)

1 bundle of whatever noodles you like. I used an egg noodle that I got at Ranch Market. Cheap and handy.

About an inch cut of tofu. Extra firm would be best. It still falls apart a bit during the boiling, but that helps make the soup part a bit creamier.

Ham left over from Easter. I just cut a little chunk off, shredded it and threw it in. It help with the salt and a little sweetness.

1/2 a medium tomato or more if you like.

~1/2 cup to a whole cup of shredded kale(for vitamins and aesthetic purposes)

~1/2 cup red onion. Any onion will do. I just had this already cut and I needed to use it before it went bad.

Cilantro. If you like cilantro a lot, use more. If you don't like cilantro, don't put it in at all.

1/2 cup lime juice

~3 tsp ground ginger

Sriracha to taste. I like mine pretty spicy so I put 3 tbs.

Here is how you make Pantry Tofu Soup:

Spray a pot with cooking spray. Throw everything but the noodles, broth, sriracha and lime juice in and let them cook a bit. The tofu would be nice with a little bit of browning, but it's totally not necessary if you're in a hurry. Really, just cook the tomatoes until they softish. Then, add the lime juice and mix. Add the broth and bring to a boil. Add noodles. Cook until the noodles are done. Add sriracha to taste.Divide into two bowls, throw on some "Moonlighting" and get momentarily cozy.Serving Size: 2 delicious bowlsNumber of Servings: 2Recipe submitted by SparkPeople user ILIEKMYLK.

The nutritional information for Pantry Tofu Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 261.4

• Total Fat: 3.6 g
• Cholesterol: 8.4 mg
• Sodium: 1,137.8 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 3.8 g
• Protein: 10.4 g