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Vegetable Tofu and Sotanghon Soup in a Bowl
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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
Cook Time40 minutes
Total Time55 minutes
Course: Soups
Cuisine: Asian
Diet: Vegetarian
Servings: 6 People
Calories: 125kcal

Equipment

  • Stock pot
  • bowl
  • spatula

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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