Spicy Broccoli and Bean Soup
tablespoons lime juice
tablespoons reduced-sodium soy sauce
ounces firm or extra-firm tofu (fresh bean curd), drained and cut into 1-inch cubes
cup thinly sliced green onions (4)
cloves garlic, minced
tablespoon canola oil
cups reduced-sodium vegetable broth
cups small fresh broccoli florets
cup coarsely shredded carrot (1 medium)
ounces banh pho (Vietnamese wide rice noodles), broken
cup fresh bean sprouts, well rinsed
teaspoon crushed red pepper
cup chopped unsalted peanuts
cup thinly sliced green onion tops
cup snipped fresh basil (optional)
- In a medium bowl combine lime juice and soy sauce. Add tofu; toss gently to coat. Cover and let stand at room temperature for 10 minutes.
- In a large saucepan cook the 1/2 cup green onions and the garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Add water and vegetable broth. Bring to boiling. Add broccoli, carrot, and noodles. Return to boiling; reduce heat. Simmer, uncovered, for 4 minutes.
- Add tofu and any liquid remaining in the bowl, the sprouts, and the crushed red pepper. Return to boiling; reduce heat. Simmer for 1 to 2 minutes more or until broccoli and noodles are tender and soup is heated through. Ladle soup into bowls. Top with peanuts, green onion tops, and, if desired, basil.
Nutrition Facts(Spicy Broccoli and Bean Soup)
- Per serving:
- 265 kcal cal.,
- 11 g fat
- (1 g sat. fat,
- 4 g polyunsaturated fat,
- 3 g monounsatured fat),
- 615 mg sodium,
- 32 g carb.,
- 3 g fiber,
- 5 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet