| ¾ cup 2⅝ tsp | Tofu, raw | |
| 1⅔ cups 1 tsp | Vegetable broth, stock | |
| ⅚ cup ⅝ tsp | Coconut Milk, canned | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| 1 tbsp | Chili Pepper, Chile, Pepperoni, red, raw | |
| ⅚ cup 1 tsp | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 1 tbsp | Ginger, peeled, raw | |
| 1 tbsp | Tamari, Japanese soy sauce, gluten-free | |
| 1 tsp | Lime juice, fresh cold-pressed | |
| ½ cup | Cilantro, Coriander Leaves, raw | |
| 35.09 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:11.70 oz (calculated)Notes: 1 soup plate full
- Drain the tofu, then slice it and wrap it in some absorbent towel. Weight it down with some pots.
- Bring the vegetable stock and coconut milk to a boil.
- Slice the bell pepper, chili pepper, mushrooms, chop the garlic and chop or grate the ginger.
- Add the vegetables to the soup and simmer for about 5 minutes.
- Add the tofu and simmer for another 5 minutes.
- Remove from the heat and add the tamari, lime juice and chopped cilantro.
- Stir well and serve.
- You can also crisp up the tofu before adding it by frying it in some toasted sesame oil before adding it to the soup.
Tip
- Calorie count210 kcal
- % of calories by macros
Fat 69.0 % 145 kcal 17.2 g Net Carbs 13.8 % 29 kcal 7.7 g Dietary Fiber 1.4 % 3 kcal 1.5 g Protein 15.7 % 33 kcal 8.9 g - Approx. WW SmartPoints™7.4
- Cholesterol 0 mg
- Sodium 715.2 mg
- Fat 17.2 g
- Saturated Fat 12.6 g
- Trans Fat 0 g
- Carbohydrates 9.2 g
- Dietary Fiber 1.5 g
- Total Sugars 4.2 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 8.9 g
- Calcium 260.7 mg
- Iron 6.3 mg
- Magnesium 62.5 mg
- Potassium 446.4 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 87.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 58.2 mg
- Folate 44.3 mcg
- Folic Acid 0 mcg