Rice and Vegetable Soup with Tofu
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
114
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams carrots
- 50 grams red Bell pepper
- 1 tsp butter
- 150 grams Tofu
- 50 grams cooked Rice
- 800 milliliters vegetable stock (jarred)
- 1 Tbsp bright soy sauce
- salt
- white peppers
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Peel the carrot and cut into small cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs, and finely dice.
2.
Heat the butter in a saucepan and add the carort and bell pepper and sauté briefly. Add the broth and bring to a boil. Pour the soy sauce into the pan and season with salt. Bring to a boil, reduce to a simmer and simmer 5 minutes over low heat. Cut the tofu into small pieces, add to the soup and simmer 3 minutes, season with salt and pepper and stir in the parsley.
3.
To serve, spoon a little rice into each heated bowl and pour in the broth.
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