PCOS Vegetarian Vietnamese Recipes: Lunch - Vegetarian Vietnamese Soup
Nutrition per Serving
300
Calories
12g
Protein
40g
Carbs
10g
Fat
Grocery list: Vegetable broth, mushrooms, tofu, bok choy, carrots, garlic, soy sauce, ginger, chili flakes, green onions, cilantro. Low GI ingredients: mushrooms, bok choy, carrots.
Ingredients
2 cups vegetable broth (500ml), 1 cup sliced mushrooms (100g), 1/2 cup diced tofu (125g), 1/2 cup chopped bok choy (75g), 1/2 cup shredded carrots (60g), 2 cloves garlic, minced, 1 tablespoon soy sauce (15ml), 1 teaspoon grated ginger (5g), 1/2 teaspoon chili flakes (2g), 2 green onions, chopped, Fresh cilantro for garnish
Instructions
1. In a large pot, bring the vegetable broth to a boil. 2. Add the mushrooms, tofu, bok choy, carrots, garlic, soy sauce, ginger, and chili flakes. 3. Reduce the heat to low and simmer for 20 minutes. 4. Serve the soup hot, garnished with green onions and fresh cilantro.
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