Omnivore's Cookbook · by Maggie Zhu★ 4.7 (6)
Chinese Vegetable Soup with Tofu - Takeout Style
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 12%
CARBS 8G40% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 4G39% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, flavorful Chinese vegetable soup with silky tofu and a clear broth. Hearty enough to satisfy yet simple and healthy, ready in 10 minutes.
mainchinesesouptofudairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon peanut oil ((or vegetable oil))
- 4 green onions (, cut into 2” (5 cm) piece)
- 1 ” (5 cm) ginger (, sliced)
- 4 cups water
- 1 tablespoon mushroom powder
- 3/4 teaspoon salt ((or to taste))
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 block soft tofu (, diced)
- 2 stalks celery (, sliced on the bias)
- 1 cup (4 oz. / 125 g) mushrooms (, sliced)
- 1 medium carrot (, sliced)
- 1/2 head broccoli (, cut into medium florets)
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 12%
CARBS 8G40% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 4G39% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 488mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 488MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.