Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Cider | not in our table | 0 |
| 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
- =
- 4 cup Vegetable Stock
- 1 cup Mushrooms, sliced
- 1 cup Spinach, washed
- 2 tbsp Light Soy Sauce
- 2 tbsp Cider Vinegar
- 1/2 tsp Pepper
- 1 1/2 tbsp Sesame Oil
- 1/4 tsp Hot Pepper Oil
- 1/2 lbs Tofu, diced
- 2 tbsp Cornstarch dissolved in
- 3 tbsp Water
- 2 tbsp Cilantro, chopped
- 1 Scallion, chopped
- =
Directions
1 Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4 minutes.
2 Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl; stir to blend, then add to the broth.
3 Taste and adjust seasonings.
4 Add the tofu and the cornstarch-water mixture, stirring constantly.
5 Continue to cook until soup thickens.
6 Sprinkle cilantro and scallion on top of soup for garnish.
7 Makes 6 cups