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Ingredients
US|METRIC
- 1 tablespoon tom yum paste
- 1 onion (chopped)
- 1 red pepper (seeded and chopped)
- 4 cups vegetable stock
- 10 ounces rice stick noodles
- 14 ounces tofu (form, diced)
- 2 ounces baby spinach
- 1 cup bean sprouts
- 1/2 cup cilantro sprigs
- lime wedges (to serve)
Directions
- Heat tom yum paste in a large saucepan on medium heat for 1 min, until fragrant. Add onion and pepper and sauté 2-3 mins, until onion is tender.
- Stir in stock. Bring to a boil. Reduce heat to low and simmer 5 mins.
- Prepare noodles according to package directions. Divide among bowls. Place tofu on top.
- Stir spinach onto stock. Ladle mixture into bowls. Top with bean sprouts and cilantro sprigs. Serve with lime wedges.
NutritionView More
320Calories
Sodium41% DV980mg
Fat8% DV5g
Protein25% DV13g
Carbs19% DV58g
Fiber8% DV2g
Calories320Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol0mg0% |
Sodium980mg41% |
Potassium350mg10% |
Protein13g25% |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber2g8% |
Sugars6g12% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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