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Oriental Vegetable Soup

Microwaverina's picture
Ingredients
  Canned ready to serve chicken broth 2 Can (20 oz) (2 Cans, 14 1/2 Ounces Each, Swanson Clear)
  Soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Grated fresh ginger 1⁄2 Teaspoon
  Cut green beans 1⁄2 Cup (8 tbs) (Fresh / Frozen)
  Thinly sliced carrot 1⁄4 Cup (4 tbs)
  Cubed tofu 1⁄4 Cup (4 tbs)
Directions

1. In 2-quart microwave-safe casserole, stir together broth, soy sauce, sherry and ginger. Stir in beans and carrot. Cover with lid; microwave on high 10 minutes or until soup is boiling and vegetables are tender-crisp.
2. Stir in tofu. Let stand, covered, 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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