Tofu Soup

Name: Tofu Soup
Prep time: 10
Cook time: 30

4 out of 5 stars (based on 17 reviews)

10 min prep

30 min total

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Ever feel like your homemade soups aren’t very filling? This Tofu soup is a great solution! With carbs from the potatoes, protein from the tofu, and vitamins from the veggies, this soup is bound to...

1 quart low-sodium vegetable broth
2 potatoes, diced
1 red bell pepper, diced
2 cups crimini mushrooms, sliced
1 cup bean sprouts
2 tablespoons soy sauce
1 cup silken tofu
2 tablespoons chopped parsley
1 tablespoon sesame oil
salt to taste

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Nutrition Facts

Calories

188 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

2 g

Carbohydrates

26 g

Sugar

4 g

Fiber

5 g

Protein

10 g

Sodium

1166 mg

Directions

In a large saucepan add vegetable broth, potatoes, and a pinch of salt. Bring to a boil.
Add the bell pepper and mushrooms to the soup and cook for about 15 minutes or until the vegetables are soft.
Add bean sprouts, soy sauce, tofu, parsley, and sesame oil to the soup. Cook for another 5 minutes, until the tofu is warm. Season with salt and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society