Chunky kale soup with tofu noodles

Tip: Look for tofu spaghetti shaped noodles where you find other tofu products in stores. If it is unavailable you can substitute 1/2 a 350 g pkg of extra firm tofu diced.

by Emily Richards PH Ec.
110 cal Serves 6
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Bowl of Ramen noodles, broth, carrots, kale

Ingredients

Directions

  1. Step 1

    In a soup pot, heat oil over medium heat and cook onions, carrot, celery, garlic, thyme and hot pepper flakes for about 5 minutes or until softened.
  2. Step 2

    Add potatoes, kale and broth. Bring to boil.
  3. Step 3

    Rinse tofu noodles well under hot water and drain; add to pot. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender when pierced with fork.
  4. Step 4

    Ladle into soup bowls and sprinkle with cheese, if using.

Tips

  • Look for tofu spaghetti shaped noodles where you find other tofu products in stores. If it is unavailable you can substitute 1/2 a 350 g pkg of extra firm tofu diced.

Nutritional Information

Per serving (1 portion)

Calories
110
Protein
4 g
Sodium
115 mg
Potassium
520 mg
Total fat
2 g
Saturated fat
0.3 g
Cholesterol
0 mg
Carbonhydrates
17 g
Fibre
3 g
Sugars
4 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.