Vegetarian

Light Vegetable and tofu soup is for Lunch.

Light Vegetable and tofu soup takes 10 minutes to prepare.

Light Vegetable and tofu soup takes 20 minutes to cook.

Light Vegetable and tofu soup makes 1 servings.

The ingredients for Light Vegetable and tofu soup are:

Ingredients:
olive oil, 1 tsp
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) chopped
*Bok Choy, raw-shreaded, 1 cup
*Wombok, 1cup uncooked, shredded (76g), 1 serving Mori-Nu, Tofu, silken, soft, .5 serving
Water, tap, 3 cup (8 fl oz)
Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon
*Soy Sauce, 1 tbsp Pepper,
red or cayenne, 1 tsp

Here is how you make Light Vegetable and tofu soup:

Quickly saute the onions and garlic, add carrots. Cook for a few minutes. Add the water and stock cubes and bring to the boil. Cook a few minutes. Add the other vegetables and the cayenne pepper and soya sauce. Cook till you are content with the tenderness of the vegetables.Serving Size: 2 servingsNumber of Servings: 1Recipe submitted by SparkPeople user STARFISH1962.

The nutritional information for Light Vegetable and tofu soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 207.7

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,160.4 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 7.1 g
• Protein: 7.7 g

Light Vegetable and tofu soup is Asian cuisine.

The dietary needs meet for Light Vegetable and tofu soup is Vegetarian