Tofu soup with bok choy, zucchini and carrot
Tofu soup with bok choy, zucchini and carrot is ready in 45 minutes (25 hands-on) and has 508 kcal and 44 g of protein per serving. One serving costs about $3.15. Prices from Walmart, 2026.
- Total time
- 45 min
- Hands-on
- 25 min
- Calories
- 508 kcal
- Cost per serving
- $3.15
Ingredients (Serves: 2)
- Firm tofu440 g
- Vegetable stock700 g
- Bok choy200 g
- Carrots180 g
- Zucchini200 g
- Garlic6 g
- Spring onion (scallion)40 g
- Olive oil12 g
- Soy sauce24 g
- Toasted sesame oil8 g
- Dried chili1 g
- Sesame seeds (optional)20 g
Method
Cube the tofu, slice the carrots and zucchini thinly, cut the bok choy into pieces and slice the spring onion; chop the garlic.
Heat the olive oil and sesame oil in a pot and brown the tofu for 6 minutes. Add the garlic, spring onion and dried chili and stir for 1 minute.
Pour in the vegetable broth, add the carrots, zucchini and soy sauce and simmer for 12 minutes, adding the bok choy for the last 3 minutes.
Ladle the soup into bowls and sprinkle with the sesame seeds.
Nutrition per serving
| Calories | 508 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 27 g |
| Sugars | 12 g |
| Fat | 30 g |
| Fiber | 10 g |
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