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

  1. 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.
  2. Stir in stock. Bring to a boil. Reduce heat to low and simmer 5 mins.
  3. Prepare noodles according to package directions. Divide among bowls. Place tofu on top.
  4. Stir spinach onto stock. Ladle mixture into bowls. Top with bean sprouts and cilantro sprigs. Serve with lime wedges.
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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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