Lettuce et Tofu Soup
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.
Ingredients
- 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
Instructions
- 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