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Pressed Bean Curd Soup

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Submitted by jms49

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G BEAN CURD
pressed, slivered
1 1
1 237
CUP ML GREEN PEAS
1 237
CUP ML TOMATOES
chopped
½ 118
CUP ML CORN *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML SHERRY
dry
1 5
TEASPOON ML BROWN SUGAR
2 1E+1
TEASPOONS ML SALT
1 15
TABLESPOON ML SESAME OIL
1 1
LITER LITER STOCK
or water *

Directions

Heat 4 tablespoons cooking oil in a wok or pan and fry bean curd until golden.

Remove and drain.

Fry green onion for 30 seconds, add the rest of the vegetables and fry for another 1 minute.

Add remaining ingredients except stock and mix well.

Transfer to a soup pot.

Add stock, gently stir and heat.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 259 45% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1852mg 77%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 36g
Vitamin A 20% Vitamin C 18%
Calcium 24% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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