Asian Spring Vegetable Soup with Tofu

Asian Spring Vegetable Soup with Tofu

recipe by

300
calories
15
ingredients
4
servings
3.615

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Ingredients

1 fresh ginger thumbsized piece of, sliced
1 cayenne pepper fresh, chopped
4 cups vegetable broth I prefer organic, low sodium
2 carrots peeled and julienned
3 1/2 ozs glass noodles /Bean Thread Noodles/Chinese Vermicelli/Glass noodles- all the same thing just different name
2 scallions sliced
1 tbsp olive oil
7 ozs firm tofu organic, diced

Nutrition Facts

300
calories
10
g fat
6
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 300
Calories From Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 15g
75%
Trans Fat g
Cholesterol 0mg
0%
Sodium 1170mg
49%
Potassium 780mg
22%
Total Carbohydrates 46g
15%
Dietary Fiber 7g
28%
Sugars 6g
Protein 11g
22%
Vitamin A
230%
Vitamin C
180%
Calcium
40%
Iron
30%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 13