PCOS Vegan Vietnamese Recipes: Lunch - Vegan Vietnamese Soup
Nutrition per Serving
300
Calories
15g
Protein
35g
Carbs
10g
Fat
Grocery list: vegetable broth, tofu, mushrooms, bok choy, carrots, bean sprouts, soy sauce, sesame oil, chili flakes, turmeric, ginger, garlic, lime, fresh coriander. The soup has a low GI due to the high fiber content from the vegetables and tofu.
Ingredients
1 cup of vegetable broth (240ml), 2 oz of tofu (56g), 1/2 cup of mushrooms (75g), 1/2 cup of bok choy (70g), 1/2 cup of carrots (64g), 1/2 cup of bean sprouts (52g), 1 tablespoon of soy sauce (15ml), 1/2 teaspoon of sesame oil (2.5ml), 1/2 teaspoon of chili flakes (1g), 1/2 teaspoon of turmeric (1g), 1/2 teaspoon of ginger (1g), 1 clove of garlic, 1/2 lime, fresh coriander for garnish
Instructions
1. Heat the sesame oil in a pot over medium heat. 2. Add the garlic, ginger, and chili flakes and sauté for 2 minutes. 3. Add the vegetable broth, soy sauce, and turmeric and bring to a boil. 4. Add the tofu, mushrooms, bok choy, and carrots and simmer for 10 minutes. 5. Add the bean sprouts and cook for another 2 minutes. 6. Serve the soup with a squeeze of lime and fresh coriander on top.
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