Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Soup | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For the broth:
- 6 cups water
- 1 Tbsp cooking oil
- 2 Tbsp ginger, minced
- 1 Tbsp garlic, minced
- 2 Tbsp cooking wine
- 2 tsp salt
- 4 Tbsp soy sauce
- 2 tsp Namida® Wasabi paste
- Soup Ingredients:
- 1/2 lb. (225 gms) deep fried tofu
- 1 block frozen tofu (see instructions below)
- 1/2 Cup fresh mushrooms, sliced
- 1/2 cup snow peas
- 1/2 cup cabbage, cut in 1/4 inch (6 mm) squares
- 1 cup rice noodles
- Garnish:
- 1 Tbsp sesame oil
- 2 spring onions (scallions), finely chopped
- Dipping Sauce
- =
Directions
1) To prepare the tofu, first freeze overnight, then thaw it out.
2) Squeeze out excess water.
3) Cut into 2 inch (50 mm) squares.
4) Combine the dipping sauce ingredients.
5) Divide into six dipping bowls.
6) Heat oil in a small cooking pan.
7) Sauté ginger and garlic until the garlic is brown.
8) Place the ginger, garlic and remaining broth ingredients in a large pot.
9) Bring to a rolling boil.
10) Add the soup ingredients to the broth.
11) Bring back to a boil.
12) Reduce heat to medium low and cover.
13) Simmer for approximately twenty minutes.
14) Garnish with sesame oil and spring onions.
15) Serve hot into serving bowls with dipping sauce