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Sprouts And Tofu Soup

VIEWS 2052

Energy (kcal) - 136

Protein (g) - 8.3

Carbohydrate (g) - 15.7

Fat (g) - 4.4

Khyati's Health-O-Meter Says:

This is an amazing combination of ingredients. Both tofu and sprouts add to the health quotient, while garlic and white pepper boost the flavour of the soup.  The sauteed tofu cubes add body and volume to the dish, and the moong bean sprouts add lightness and sweetness and make the whole recipe refreshing. Bean sprouts being dense in fibre and anti-oxidants when combined with tofu which is rich in soy proteins, low in sodium and cholesterol-free makes the dish nutritious. The addition of vegetable stock releases varied flavours to the soup.


  • Tofu [chopped cubes] - 50 g 
  • Bean sprouts [raw] - 25 g
  • Garlic [minced] - 2-3 cloves
  • Vegetable stock/Plain water - 100 ml
  • Soy sauce - 1 tsp
  • Button mushrooms [sliced] - 2 tbsp 
  • Coriander leaves [chopped] - 2 tsp 
  • White pepper powder [crushed] - ¼ tsp
  • Oil - ½ tsp
  • Salt - as per taste

Step 1 Heat oil in a non-stick pan, add garlic and cook till gulden brown.  Step 2 Add vegetable stock/plain water, soy sauce, and salt and let it simmer for 15 to 20 minutes. Step 3 Add mushrooms, bean sprouts, and bean sprouts and simmer for five minutes. Serve hot garnished with coriander leaves and white pepper powder. Step 4 Instead of tofu, feel free to use low-fat paneer as mentioned in the ingredients

Sprouts And Tofu Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2052


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