Spring Tofu Soup
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1
By cooking.nytimes.com
Spring Tofu Soup
Instructions
Cook:20min
Updated at: Thu, 12 Dec 2024 09:04:39 GMT
Nutrition balance score
Great
Glycemic Index
21
Low
Glycemic Load
4
Low
Nutrition per serving
Calories191.9 kcal (10%)
Total Fat7.3 g (10%)
Carbs19.5 g (8%)
Sugars7.1 g (8%)
Protein15.4 g (31%)
Sodium1936 mg (97%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3garlic cloves
finely grated or chopped
1jalapeño
finely grated or chopped
2lemons
kosher salt
freshly ground black pepper
4 cupsvegetable broth
or chicken
¼ cupsoy sauce
10 ouncesmushrooms
such as enoki, white button, cremini or oyster
1 bunchasparagus
ends trimmed, thinly sliced
1 ½ cupspeas
fresh or frozen
1 x 12 ouncesoft tofu
drained, or use firm tofu, cut in bite-size pieces
olive oil
for drizzling
4scallions
very thinly sliced, for serving
Instructions
View on cooking.nytimes.com
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Notes
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