Napa Cabbage and Tofu Soup
.png){kind=small}
Total time: 25 minutes
.png){kind=small}
Serves 4
.png){kind=small}
5.6 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
3 cups - Chicken broth, low sodium
4 slices - Ginger, fresh
3 stalks - Green onions, chopped
2 cloves - Garlic cloves, smashed
2 tsp - Light soy sauce
8 cups - Napa cabbage, sliced into bite-size pieces
200g - Oyster mushrooms, separated
200g - Beech mushrooms, trimmed and separated
200g - Soft tofu
⅛ tsp - Salt
¼ tsp - White pepper powder
1 tsp - Sesame oil
UTENSILS
Pot, Chopping board, Knife
INSTRUCTIONS
1. Heat the chicken broth in a pot over medium-high heat. Add the ginger, garlic and light soy sauce.
2. When the broth starts to boil, add the white part of the napa cabbage and mushrooms. Cook for 4 minutes until the cabbage starts to soften.
3. Add the green part of the napa cabbage and tofu, and cook for another 2 to 3 minutes.
4. Add the salt, white pepper, and drizzle with the sesame oil. Serve hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 413g
.png){kind=small}
Energy (kcal)
115.1
Carbs (g)
5.6
.png){kind=small}
Proteins (g)
13.2
Fats (g)
4.6
.png){kind=small}
Fibre (g)
5.6
