Lettuce et Tofu Soup

lettuce et tofu soup

Lettuce et Tofu Soup

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For a prettier effect, score grooves along the length of the carrot with a sharp knife before slicing. This will create a flower effect as the carrot is cut into rounds. You could also try slicing the carrot on the diagonal to make longer slices.
Servings: 4
Calories: 270


  • 7 oz tofu bean curd
  • 2 tbsp vegetable oil
  • 1 carrot sliced thinly
  • 1 cm 1/2 inch piece ginger root, cut into thin shreds
  • 3 spring onions scallions, sliced diagonally
  • 2 pints vegetable stock
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tsp sugar
  • 4 1/2 oz cos romaine lettuce, shredded
  • salt and pepper


  • Using a sharp knife, cut the tofu (bean curd) into small cubes.
  • Heat the vegetable oil in a preheated wok or large saucepan, add the tofu (bean curd) and stir-fry until browned. Remove with a perforated spoon and drain on kitchen paper (paper towels).
  • Add the carrot, ginger root and spring onions (scallions) to the wok or saucepan and stir-fry for 2 minutes.
  • Add the vegetable stock, soy sauce, sherry and sugar. Stir well to mix all
  • the ingredients. Bring to the boil and simmer for 1 minute.
  • Add the cos (romaine) lettuce to the wok or saucepan and stir until it has just wilted.
  • Return the tofu (bean curd) to the pan to reheat. Season with salt and pepper to taste and serve the soup immediately in warmed bowls.
Calories: 270 kcal
Carbohydrates: 40 g
Protein: 12 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 1464 mg
Potassium: 177 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 5919 IU
Vitamin C: 13 mg
Calcium: 114 mg
Iron: 3 mg
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