|
|
|
INGREDIENTS
|
1/2 cup tofu diced
1 cup mushrooms sliced into long strips
1 1/3 cups baby bok choy
4 cups vegetable stock |
1 tsp pepper
1 tbsp ground chilli
1/2 cup broccoli
1 small onion (60g) diced |
|
METHODS
|
1. Bring the vegetable stock to boil then add the chilli, onion, broccoli and pepper. Simmer over medium heat.
2. Meanwhile, bring a pot of salted water to the boil and add the bok choy until cooked but still firm (approx 1 minute). Drain and then add to stock along with the tofu and mushrooms.
3. Simmer everything over a low heat until the tofu is heated through (approx 2 minutes). |
|
NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
|
- Calories 88
- Calories from Fat 17 (% Daily Value*)
- Total Fat 1.9g (3%)
- Saturated Fat 0.2g (1%)
- Cholesterol 0mg (0%)
- Sodium 780mg (33%)
- Total Carbohydrates 13.5g (5%)
|
- Dietary Fiber 2.8g (11%)
- Sugars 2.6g
- Protein 5.8g
- Vitamin A (44% )
- Vitamin C (49%)
- Calcium (13%)
- Iron (11%)
|
FOODOFVIETNAM.COM