Tofu Noodle Soup

The ingredient of Tofu Noodle Soup

• 120g 2 cups finely shredded chinese cabbage wong nga bok
• 350g pkt unlimited tofu cut into sudden thin strips
• 4 green shallots trimmed finely sliced
• 1 3 cup on the subject of chopped fresh mint
• 1 5l 6 cups water
• 3 massel vegetable addition cubes crumbled
• 1 bunch snake beans topped tailed cut into 4cm lengths
• 400g pkt vivacious rice noodles
• 1 3 cup open coriander leaves
• 1 lemon cut into wedges to assistance

The Instruction of tofu noodle soup

• divide the cabbage tofu green shallots and mint among deep serving bowls and set aside
• place the water and addition cubes in a medium saucepan cover and bring to the boil on top of higher than high heat build up the beans and cook partially covered for 1 minute or until painful crisp mount up the noodles and use chopsticks or forks to separate the strands and heat through
• use tongs to transfer the noodles and beans to the serving bowls ladle the long lasting hot buildup into the bowls pinnacle when the coriander leaves promote afterward the lemon wedges

Nutritions of Tofu Noodle Soup

calories: 236 61 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 22 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 15 grams protein
calories: n a
calories: 647 56 milligrams sodium
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calories: nutritioninformation