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Vegan Challenge Recipe: Vietnamese Vegetable Tofu Noodle Soup with Bok Choy

Try this healthy recipe for Vietnamese Vegetable Tofu Noodle Soup with Bok Choy, part of our 21-day vegan challenge.

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See also The Benefits of Going Vegan: The 21-Day Vegan Challenge

Ingredients

  • 1 cup Asian vegetable broth
  • 2 oz, or 1/4 package, rice noodles
  • 1 cup chopped tofu
  • 1 cup chopped bok choy
  • red pepper flakes
  • chopped fresh basil or cilantro to taste
  • lemon juice
  • 1/2 cup cooked wild rice
  • 1/2 cup shredded carrot
  • 1 tbsp chopped peanuts
  • 1/2 tbsp soy-sesame dressing
  • 1/2 cup papaya

Preparation

1 serving

In a small pot, bring to a boil 1 cup Asian vegetable broth. Cook 2 oz, or 1/4 package, rice noodles as directed on package. In a bowl, combine broth, noodles, 1 cup chopped tofu, and 1 cup chopped bok choy. Season with red pepper flakes, chopped fresh basil or cilantro, and lemon juice.

Serve with wild rice, carrot, and peanut salad: In a bowl combine 1/2 cup cooked wild rice, 1/2 cup shredded carrot, 1 tbsp chopped peanuts, and 1/2 tbsp soy-sesame dressing.

Include 1/2 cup papaya for dessert.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g