점심보통

Tofu, Tomato, and Spinach Soup

Name: Tofu, Tomato, and Spinach Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon vegetable oil; 1/2 cup onion; 1 garlic clove; 6 cups water; 1 package tofu, silken, firm or extra firm; 2 tomatoes; green onions, chopped; 4 cups spinach leaves, fresh; 1 tablespoon soy sauce, reduced sodium; 1/4 teaspoon ground black pepper; cilantro leaves

This vegetable and tofu soup is a delicious way to end your day. You can use fresh or frozen spinach and top with cilantro for a satisfying soup.

30 min4 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1/4 of recipe (605g)

121

칼로리

12g

단백질

탄수화물

지방

식이섬유

당류

194mg

나트륨

포화지방 1 g · 콜레스테롤 0 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

vegetable oil
1 teaspoon
onion
1/2 cup · chopped
garlic clove
1 · minced
water
6 cups · or low-sodium chicken broth
tofu, silken, firm or extra firm
1 package · 14 ounce - patted dry and cut into ½ inch cubes
tomatoes
2 · chopped
green onions, chopped
3 stalks, optional
spinach leaves, fresh
4 cups · washed and dried, or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry
soy sauce, reduced sodium
1 tablespoon
ground black pepper
1/4 teaspoon
cilantro leaves
1/4 cup, optional

조리법

1
Wash hands with soap and water.
2
Heat a 3 quart saucepan over medium heat; add oil and chopped onion. Cook onion until softened, but not brown. Stir in garlic and cook just until fragrant.
3
Add chicken broth. Bring to a boil. Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).
4
Stir in green onions (optional), spinach, ground pepper and cilantro. Cook just until spinach is wilted.
5
Remove from heat. Taste for seasoning. Serve hot.

출처: USDA MyPlate Kitchen · Montana State University Extension Service Nutrition Education Program

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