Thai · Dinner
Clear Vegetable Soup With Glass Noodles
A light Thai broth built on vegetable stock, glass noodles, tofu and mixed vegetables, seasoned with garlic, white pepper and soy sauce for a clean savoury finish. Bean sprouts and scallion are added at the end for crunch and freshness, with cilantro scattered over just before eating.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
364Calories
21.8gProtein
11.6gFat
45.3gCarbs
8.2gSugar
5.8gFiber
1180mgSodium
0mgChol
2gSat Fat
890mgPotassium
257mgCalcium
5.2mgIron
0mcgVitamin B12
20mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cube the tofu, mince the garlic, and slice the cabbage, carrot, mushroom and scallion so everything is ready before cooking begins.
2
Sauté the garlic in vegetable oil over medium heat for 30 seconds until fragrant. Pour in vegetable stock, add carrot and mushroom, and simmer for 5 minutes until carrot is tender.
3
Stir in the tofu, napa cabbage, soy sauce and white pepper. Soak the glass noodles in hot water for 5 minutes until pliable, then drain and add to the saucepan with bean sprouts. Simmer for 2 minutes over low heat.
4
Plate
Ladle the soup into a bowl, scatter the scallion and cilantro over the top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 2.8 oz80g, about half a small bundle dried glass noodles
- 2 cup480ml vegetable stock
- 4 cloves4 cloves garlic
- 2/3 cup70g napa cabbage
- 1/2 cup60g carrot
- 1/2 cup50g bean sprouts
- 1/2 cup50g mushroom
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp cilantro
