Try this Asian Noodle Soup recipe, or contribute your own.
Suggest a better description1. Fry the tofu cubes in a skillet in 1 tablespoon of oil until browned. Remove from pan and drain on paper towels.
2. Meanwhile, in a large pot, saute garlic and ginger in remaining 1 tablespoon oil. As soon as the garlic begins to brown, add vegetable broth and 3 cups of water. Bring to a boil.
3. Add udon noodles. Lower heat to a simmer and cook for 10 minutes.
4. Remove pot from heat and add soy sauce, rice wine, scallions, and fresh spinach. Stir well before serving.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 6 | ||
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Calories: 231 | ||
Calories from Fat: 93 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 1479mg | 51 % | |
Potassium 311.2mg | 8 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 21.3g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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