Spinach, Carrot & Rice Noodle Soup with Crispy Tofu
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1 (5 oz) pkgbaby spinach
- 4 mediumcarrots
- 64 fl ozchicken or vegetable broth
- 2 (12 oz) pkgsextra firm tofu
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- cornstarch
- extra virgin olive oil
- flat rice (pad thai) noodles
- salt
- tamari soy sauce
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
- vegetable peeler
Per serving
- Calories
- 667
- Protein
- 34g
- Carbs
- 82g
- Fat
- 25g
- Fiber
- 5g
- Sodium
- 369mg
Method
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