Vegetable and tofu soup
| 2 | cups Broth |
| 4 | cups water |
| 2 | cloves garlic |
| 1 | medium green onion |
| 1 | tsp fresh ginger |
| 1 | tblsp lemon grass |
| 6 | cups cooked rice noodles |
| 1 | cup bok choy |
| 1 | cup tofu |
| 1/4 | cup diced mushroom |
- Saute onion, garlic and ginger with a bit of broth
- add broth and water
- bring to boil
- add vegetables and tofu
- add cooked rice noodles
- serve
Vegetables, Main Dish, Asian
| Nutrition Facts | ||||||
Serving Size 475.9g |
||||||
Amount Per Serving |
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|
Calories 265 Calories from Fat
36 |
||||||
% Daily Value* |
||||||
|
Total Fat
4.0g 6%
|
||||||
|
Saturated Fat
0.5g 2%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
161mg 7%
|
||||||
|
Total Carbohydrates
48.5g 16%
|
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|
Dietary Fiber
3.0g 12%
|
||||||
|
Sugars
0.4g |
||||||
|
Protein
8.6g
|
||||||
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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