Vegetarian

vietnamese vegetable tofu noodle soup takes several minutes to prepare.

vietnamese vegetable tofu noodle soup takes several minutes to cook.

vietnamese vegetable tofu noodle soup makes 1 servings.

The ingredients for vietnamese vegetable tofu noodle soup are:

4-5 oz. dried Thai rice noodes, linguini-width
1 stalks minced lemongrass , OR 4 Tbsp. frozen prepared lemongrass
2-3 cups vegetable (or faux "chicken") stock (or regular chicken broth if non-veg.)
1 thumb-size piece galangal OR ginger, thinly sliced into matchstick pieces
1/4 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
1/2 head broccoli, chopped into florets including stems
1 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
1 carrots, sliced
1 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
1/4 can good-quality coconut milk
2-3 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/4 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
Optional: fresh-cut chilies OR chili sauce, to taste

Here is how you make vietnamese vegetable tofu noodle soup:

Serving Size: makes 1 2-cup servingNumber of Servings: 1Recipe submitted by SparkPeople user KATEMARIE328.

The nutritional information for vietnamese vegetable tofu noodle soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 380.4

• Total Fat: 12.5 g
• Cholesterol: 0.0 mg
• Sodium: 4,043.9 mg
• Total Carbs: 62.9 g
• Dietary Fiber: 12.2 g
• Protein: 32.3 g