A soup with vegetables, tempeh, and rice sticks in a coconut-flavoured vegetable broth.
2 cups | vegetable broth | 500 mL | |
1 cup | water | 250 mL | |
1/3 cup | unsweetened coconut milk light | 85 mL | |
1/2 | limes, juice and zest | 35 g | |
2 | small bok choy | 300 g | |
1/2 | dried chili peppers, minced | 0.2 g | |
100 g | rice sticks (noodles) | ||
1 tbsp | canola oil | 15 mL | |
240 g | tempeh, cubed | ||
1 tsp | curry powder | 3 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 | carrots, finely grated | 200 g | |
1 | green onions/scallions, chopped | ||
1/2 cup | soybean sprouts | 40 g |
Individual 500 ml (2 cups) serving bowls are needed.
per 1 serving (820 g)
Amount % Daily Value |
Calories 590 |
Fat 24 g 37 % |
Saturated
6.7 g
34 % |
Cholesterol 0 mg |
Sodium 220 mg 9 % |
Carbohydrate 71 g 24 % |
Fibre 18 g 72 % |
Sugars 7 g |
Net Carbs 53 g |
Protein 30 g |
Vitamin A 170 % |
Vitamin C 82 % |
Calcium 32 % |
Iron 47 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Fruits | 0 |
Vegetables | 2 |
Fats | 1 |
This meal is delicious with the following changes. I added 1 heaping tbsp of miso to the broth (I used the no-allergen vegetable broth from SOS cuisine), and I sprinkled soy sauce and sesame oil on my tofu along with the spices. I used Madras curry and a good pinch of another, way more potent indian curry spice. Then, a few drops of soy sauce in the final dish as it was still not salted enough. The reslt was fantastic. To add more vegetables, next time I’ll put in broccoli florets, Shiitake mushrooms, and some wakame.