Vegetarian Rice Noodle Soup with Tofu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 77 μg | (128 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 40 grams fresh ginger
- 1 garlic clove
- 2 sprigs Lemongrass
- 2 handfuls cilantro
- 2 scallions
- 1 Tbsp light sesame oil
- 2 Lime leaves
- 2 Red chili peppers
- 125 grams button Mushroom
- 400 grams Tofu
- 1 Tbsp light soy sauce
- 250 grams Wide rice noodle
Preparation steps
Peel ginger and garlic and cut into thin slices. Crush lemongrass. Rinse the cilantro leaves and shake dry. Rinse scallions, trim and cut the whites into rings. Chop scallion greens coarsely.
Pour the oil in a heated pan and fry the ginger, garlic, lemongrass and scallion greens over medium heat for 3-4 minutes. Then pour in 1 liter (approximately 1 quart) of water, add half the cilantro leaves and both lime leaves and simmer for 15-20 minutes.
Meanwhile, rinse chile peppers, remove seeds and cut into rings. Clean the mushrooms and cut into slices. Cut the tofu into 4 equal pieces.
Strain broth through a sieve into another pot, return to a boil and season with soy sauce. Add the rice noodles and cook according to package directions. Add the mushrooms and tofu to the soup and cook until warmed through, 2-3 minutes. Then distribute tofu and mushrooms among bowls with the noodles. Sprinkle with scallion rings and chile pepper rings.
Garnish with remaining cilantro and serve.
