Vegetable Tofu and Sotanghon Soup
A perfect one pot meal that is not just delicious but is very filling. A wonderful vegetarian soup recipe that is a great choice for lunch or dinner on a cold winter day.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Soups
Cuisine: Asian
Diet: Vegetarian
Servings: 6 People
Calories: 125kcal
- 100 gms Sotanghon noodles
- 1 block Tofu
- 1000 ml Vegetable stock
- 1 small Onion Finely chopped
- 1 medium Carrot Finely chopped
- ½ Red Bell pepper Finely chopped
- 10 String beans Finely chopped
- ¾ cup Cabbage Finely chopped
- 1 Celery stalk Finely chopped
- 2 cloves Garlic Finely chopped
- 1 tablespoon Ginger Finely grated
- 1 tablespoon Soy sauce
- to garnish Spring onions
- to taste Salt and pepper
- 1 teaspoon Hot chili sauce Optional
Cut the tofu into tiny cubes and marinate them in the soy sauce.
Heat the oil in a stock pot and add the onion and garlic to it. Sauté it until the onions are translucent.
Now add all the chopped vegetables along with the grated ginger and cook them until the vegetables are slightly cooked and soft (about 10 mins).
Now add the vegetable stock, salt and pepper and bring it boil. Simmer for about 5 mins.
Add the marinated tofu and the sotanghon noodles and again simmer for about 10 mins. If adding the hot sauce add it at this stage and then simmer.
Garnish with the spring onions and serve the Vegetable Tofu and Sotanghon Soup hot.
Calories: 125kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 900mg | Potassium: 228mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2445IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 1mg