Ingredients
- 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
PER SERVING *
| 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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