Kids Recipe Challenge winning recipe 2011 – 2nd place!
Category: School day lunch, grades 1-3
Anassya, from Oakville, loves that this soup has lots of crunchy vegetables and tofu.
This soup is the perfect winter warm up. Older kids can help cut the vegetables and the tofu. Younger kids can add the vegetables to the broth.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 6 - 1 cup (250 mL) servings
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Bok choy Options: Substitute Swiss chard, rapini or spinach for the bok choy. You will need 1.5 L (6 cups) chopped of the vegetable of your choice.
Ingredients
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Reduced sodium vegetable or chicken broth |
5 cups (1.25 L)
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Sodium reduced soy sauce |
1 Tbsp (15 mL)
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Medium tofu, cubed |
1 package (about 454 g)
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Bok choy (about 450 g/1 lb), sliced |
1 (about 450 g/1 lb), sliced
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Onion, thinly sliced |
1
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Sliced button or Enoki mushrooms |
1 cup (250 mL)
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Square dried Chinese noodles, broken up |
1 package (85 g/ 3 oz)
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Directions
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In soup pot, bring broth and soy sauce to boil.
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Add tofu, bok choy, onion and mushrooms and return to the boil. Remove from the heat and add the noodles.
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Stir to combine and let stand for 2 minutes for noodles to soften before serving.
Nutrition Information per serving:
Calories: 188 kcal
Protein: 16 g
Fat: 9 g
Carbohydrate: 18 g
Fibre: 3 g
Sodium: 265 mg
Calcium: 272 mg
Iron: 6 mg
Last Update – February 8, 2021