Soups
Asian vegetable soup with tofu
Prepare the vegetable stock paste featured in The Basic Cook Book without parmesan and with vegan wine for a vegan variation of this paste.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 6 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Medium
- fresh coriander leaves
- 15 g
- soy sauce
- 5 tbsp
- light sesame oil
- 30 g
- tofu
- 100 g
- carrots
- 150 g
- daikon radish
- 100 g
- garlic
- 2 cloves
- fresh root ginger
- 30 g
- water
- 1 kg
- vegetable stock paste, homemade
- 2 tbsp
- spring onions
- 100 g
- snow peas
- 100 g
- thin wheat noodles
- 100 g
- vinegar
- 2–3 tbsp
- agave syrup
- 1–2 tbsp
- fine salt
- 1 pinches
- freshly ground black pepper
- 1 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8 g
- Energy
- 799.1 kJ
- Calories
- 191 kcal
- Fat
- 7 g
- Fibre
- 3.9 g
- Carbohydrates
- 25 g
Cooking instructions are available on the original Cookidoo® page.
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