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Eating healthily doesn’t have to mean sacrificing flavour. This vegetarian tofu soup recipe is a great way to prepare a low calorie yet delicious meal, and use up any tofu you might have left over. In this recipe we have used our own homemade tofu, (click the link to see our recipe) but you can just use store bought tofu if you wish.
With minimal preparation and cooking time required, this is a great addition to your recipe book! It is surprisingly filling considering how few calories a portion contains!
Ingredients
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- 38g glass noodles
- 1 tbsp soy sauce
Special Cooking Equipment Used
Cooking instructions
Step 1: Bring 1 litre of water to the boil in a pot, and then add 1 vegetable stock cube. and stir until it has dissolved in the water.
Step 2: Now add 1 sliced carrot, and let them cook in the broth for about 5 minutes. Then add 5 sliced Chinese leaves, and stir. Let the Chinese leaves simmer in the broth for a couple of minutes, then add 38g of glass noodles and 1 cup of egg tofu, and let the soup simmer for about 5 minutes whilst stirring gently so as not to break up the tofu.
Step 3: Next add 1 tbsp of soy sauce, stir, and let the soup simmer for a final 2 to 3 minutes until the glass noodles are cooked. You will know they are cooked once they turn clear.
Step 4: Spoon the soup into a bowl, and garnish with chopped spring onion, coriander, and garlic oil. Serve and enjoy!
We hope you enjoyed this healthy tofu soup recipe, give it a go and let us know what you think of it! We are always looking for ways to make light and healthy food taste better, so stay tuned for plenty more low calories recipes to come!
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