Ingredients
34 fl oz vegetable broth (sodium-reduced)
4 tbsp light soy sauce
½ mushrooms, chopped
1 pkg Ramen noodles, oriental flavor
2 tbsp white vinegar
1 egg, beaten lightly
2 tsp cornstarch, mixed with a bit of water to make a paste
4 green onions, thinly sliced
1 cup tofu, cubed
Handful of bean sprouts
Directions
In a saucepan, add vegetable broth, soy sauce, mushrooms, noodles and vinegar. Bring to a boil. Add the tofu and cornstarch paste and stir. When the soup is boiling, slowly pour in the beaten egg, but do not whisk. Remove from heat, add the bean sprouts and sprinkle with green onion. Serve immediately.
Ingredients
½ cup brown lentils
2 tbsp olive or vegetable oil
1 leek, washed and sliced
1 onion, minced
1 celery stick, chopped
1 ¼ lb potatoes, peeled and chopped
8 oz fresh spinach leaves, torn into smaller pieces
4 cups of vegetable broth
Sliced almonds as garnish
Directions
Cook the lentils in a pot of water, cover and bring to a boil. Reduce the heat and simmer for about 20-30 minutes or until soft. Drain. Continue reading
Ingredients
1 medium onion, diced
2 carrots, diced
3 celery stalks, diced
2 ½ tbsp vegetable oil
1 large potato, peeled and diced
1 ½ cups water
1 ½ cups unsweetened soya drink or milk
2 tsp salt
¼ tsp ground black pepper
2 tsp celery seed
10 oz Soft Tofu, diced
Directions
In a skillet, heat the oil and sauté the onions, carrots and celery for about 2 minutes. Add the water and potatoes and slowly bring to a boil. Pour soya drink or milk into mixture and season with salt, pepper and celery seed. Simmer until the potatoes are tender. Add diced tofu and simmer gently for about 2 minutes. Serve immediately and enjoy this healthy soup!
