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Mock Egg Drop Soup

Veggie.Lover's picture
Ingredients
  Vegetable bouillon cubes 6
  Water 6 Cup (96 tbs)
  Nutritional yeast 2 Tablespoon
  Tofu 1⁄2 Cup (8 tbs), crumbled, drained (At Room Temperature)
  Green scallion tops 1⁄2 Cup (8 tbs), chopped (For Garnish)
Directions

Dissolve bouillon cubes in boiling water. Stir in nutritional yeast.
Pour into six cups. In each cup place a tablespoonful of crumbled tofu. Garnish with scallions. Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 262 Calories from Fat 71

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7422.9 mg309.3%

Total Carbohydrates 36 g12%

Dietary Fiber 5.7 g22.7%

Sugars 4.3 g

Protein 10 g20.3%

Vitamin A 23.9% Vitamin C 37.6%

Calcium 12.7% Iron 20.4%

*Based on a 2000 Calorie diet

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Mock Egg Drop Soup Recipe