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Bean Curd and Vegetable Soup

Chinese.wok's picture
Ingredients
  Vegetable stock 1 1⁄2 Liter (6 Cup)
  Ripe tomato 1 , skinned, seeded and cut in 1/2 inch, 1 centimeter dices
  Button mushrooms 5 , sliced
  Bean sprouts 2 Ounce, root removed (60 Gram)
  Bean curd 1⁄4 Pound, sliced (110 Gram)
  Green onion 1 , finely chopped
  Salt To Taste
  Pepper To Taste
Directions

1 Bring stock to a boil. Add tomato and mushrooms and simmer for 3 minutes. Add sprouts, bean curd and seasonings. Simmer covered for 2 minutes.
2 Serve with chopped green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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4.37353
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 296 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3255.5 mg135.6%

Total Carbohydrates 31 g10.4%

Dietary Fiber 12.7 g50.7%

Sugars 9.2 g

Protein 20 g40%

Vitamin A 31.3% Vitamin C 50.8%

Calcium 24.3% Iron 43.8%

*Based on a 2000 Calorie diet

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Bean Curd And Vegetable Soup Recipe