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Chinese Winter Soup

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Submitted by ebbyban

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

4 946
CUPS ML VEGETABLE STOCK
1 237
CUP ML MUSHROOMS
sliced
1 237
CUP ML SPINACH
washed
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
½ 2.5
TEASPOON ML BLACK PEPPER
1 ½ 23
TABLESPOONS ML SESAME OIL
¼ 1.3
TEASPOON ML HOT PEPPER SESAME OIL *
½ 226.8
POUND G TOFU
diced
2 3E+1
TABLESPOONS ML CORNSTARCH
dissolved in 3 tablespoons water
2 3E+1
TABLESPOONS ML CILANTRO
chopped
1 1

Directions

Put the broth in a saucepan, add the mushrooms and spinach and simmer 3 to 4 minutes.

Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl, stir to blend, then add to the broth.

Taste and adjust seasonings.

Add the tofu and the cornstarch-water mixture, stirring constantly.

Continue to cook until soup thickens.

Sprinkle cilantro and scallion on top of soup for garnish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 102 59% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 11% Vitamin C 4%
Calcium 28% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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