* Exported from MasterCook *
Tofu and Spinach Soup - Chinese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups stock -- chik'n or veg
2 teaspoons grated fresh ginger
2 scallions -- white and green parts separated, thinly sliced
1 pound tofu -- (1 block) silken or soft, drained, rinsed and cut into 1-inch cubes
4 ounces fresh spinach -- cleaned and trimmed
salt & freshly ground white pepper
2 teaspoons sesame oil
Bring the chicken or vegetable stock to a boil in a medium pot. Add the
ginger,scallions whites, and tofu and cover with a lid. Simmer for 2 to 3
minutes, or until the tofu is heated through.
Add the spinach, stirring gently to avoid breaking up the tofu. Season to
taste with the salt and white pepper. Simmer for about another minute,
until the spinach is wilted but not over cooked.
Remove the soup from the heat, toss in the scallion greens, and drizzle
oil on top. Ladle the soup into individual bowls and serve hot.
Serves 4 as a starter
AuthorNote: This light, healthy soup pairs well with any main dish. The
number of ingredients is minimal, which is why it is important to use
good-quality stock, preferably homemade.
Cuisine:
"Asian"
Source:
"Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by
Diana Kuan, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 116 Calories; 8g Fat (55.7%
calories from fat); 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 32mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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