High proteinQuickLow fat

Tofu Noodle Soup

Broth first, everything else dropped in at the end.

18 min Serves 1 Stove, Saucepan

Per serving

558

kcal

45.5 g

protein

54.1 g

carbs

21.5 g

fat

8.2 g protein per 100 kcal · 7.9 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Tofu200 g
  • Egg noodles, cooked150 g
  • Stock cube10 g
  • Cabbage100 g
  • Soy sauce18 g
  • Spring onion25 g
  • Chilli(optional)8 g

Method

  1. 1Simmer the stock with soy.
  2. 2Cabbage three minutes, then the cubed tofu and noodles.
  3. 3Spring onion off the heat.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.
Simmer vs boil — what the bubbles tell youShow

A boil is big bubbles rolling hard across the whole surface. A simmer is much gentler: small bubbles rising lazily, a few breaking the surface. Stews, sauces and soups simmer; boiling makes meat tough and sauces catch on the bottom.

  1. Bring it up to the boil on a higher heat, then turn the heat down until the bubbling calms to a gentle simmer.
  2. Check every few minutes and adjust — a lid on makes it hotter, a lid off lets it thicken.
  3. Stir now and then, scraping the bottom, so nothing sticks and burns.

Ready when: Small, steady bubbles — not a still surface, not a rolling boil.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.