|
|
 |
Asian-style Vegetable and Noodle Soup
|
|
| |
|
PREP TIME: |
10
mins |
| COOKING TIME:
|
35
mins |
| SERVINGS:
|
2 |
| |
|
Nutritional
Information:
Low in fat. Excellent source of vitamin C. Good source of calcium. Source of folate, iron, zinc, magnesium, thiamin, riboflavin and niacin. Food groups: bread & cereal, "meat" (as tofu), vegetable, "other". Per serve (when serves 2): 1192 kJ (285 cals) 15g protein 10g fat (98% fat free) 32g carbohydrate
|
| |
|
|
Ingredients:
2 tsps sesame oil
1 clove garlic, crushed
1 tsp grated ginger
1 small onion, sliced
1/4 red capsicum, thinly sliced
1 stick celery, thinly sliced
100g cabbage, thinly shredded
100g mushrooms, sliced
1/4 cup (40g) bean sprouts
150g tofu, cubed (optional - can use chopped chicken breast or thinly sliced lean meat instead)
2-3 cups vegetable stock
2 tsp salt-reduced soy sauce
1/2 tsp fish sauce
2 tsps chopped lemon grass
2 tbsp fresh basil or coriander, chopped
60g thin egg or rice noodles, cooked in boiling water until just tender
1 small chilli, chopped (optional)
|
|
|
Instructions:
Heat oil in a large pan over a medium heat and cook garlic, ginger, onion and celery for 1 minute to soften. Add capsicum, cabbage, bean sprouts, mushrooms, chilli, lemon grass and fish sauce and cook for a further 1-2 minutes.
Pour in the stock and soy sauce and bring to the boil. Add the tofu or the sliced meat or chicken, cover, reduce heat and simmer for 2-3 minutes or until cabbage is just tender. Serve by distributing the cooked noodles between the serving bowls and pour over the soup.
|
| |
|
| |
|
|
| |
|
|
| |
|
