Photo: Cala
Estimated Nutrition (whole recipe, rough)
280
Calories
13g
Protein
19g
Fat
18g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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
- =
- 2 14 1/2-ounce cans vegetable broth
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon oriental sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 2 cups thinly sliced mushrooms (about 5 ounces)
- 1/2 pound firm tofu, cut into 1/2-inch pieces
- 1/2 10-ounce bag ready-to-use spinach leaves
- 3 green onions, chopped
- =
Directions
1
1 - Add the broth , water , soy sauce , rice vinegar, sesame oil, garlic , and ginger to pan.
2
2 - Once boiling add mushrooms and cook for 5 minutes
3
3- add tofu, onions and spinach simmer for approx 2 -3 minutes
Recipe sourced from
fandom