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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 4 servings |
||
| Calories 49 | ||
| Calories from Fat 15 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1039mg | 43% | |
| Potassium 316mg | 9% | |
| Total Carbohydrate 3.1g | 1% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.6g | ||
| Protein 6.3g | 12% | |
Ingredients
- 4 cups beef stock or vegetable stock
- 1 tablespoon soya sauce, to taste
- 1/4 cup spring onion, washed and finely chopped
- 1/2 cup bean sprouts
- 1/2 cup canned sliced bamboo shoot
- 1/2 cup tofu, cubes
- 2 tablespoons fresh coriander leaves, washed
Directions
1
Bring stock to a boil in a large pot.2
Add spring onions, soya sauce and bamboo shoots and cook for 5 minutes.3
Then add bean sprouts, tofu and corriander leaves and cook for 5 minutes.4
Serve hot!5
For vegetarian use the vegetable stock.
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- Course > Soups > Clear
- Main Ingredient > Vegetables > Onions
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Dietary > Vegetarian
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: Sweetface
On Dec 31, 2006
great soup! i skipped the bamboo shoots and coriander . i used egg tofu instead of the plain white ones.egg ones taste better. and i added 1/2 garlic clove per serving.
From: Bergy
On Jun 18, 2004
Very easy soup to prepare. I felt it needed a little flavor boost so I added a large bulb of fresh, this year garlic, chopped - The new garlic is very gentle in the flavor and that did it. The other thing that I did differently was to put the chopped green onion and coriander directly into the soup bowl and then ladled the boiling soup over them. The color stays brighter this way. Thanks Charishma for an excellent soup
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