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Tofu Rice Soup Recipe

This silky-smooth soup has a brilliant taste, with herbs as seasoning and tofu as the substitute for croutons! A warm and comforting bowl of soup.

Nutrition Information per serve

  • 149.1 kcal
    Energy
  • 9.4 gm
    Carbohydrate
  • 2.7 gm
    Protein
  • 9.9 gm
    Total Fat
  • 1.2 gm
    Total Fiber
1 Tbsp(13.0 gm) Cream
1/8 Diced Cup(12.0 gm) Onion
1/2 Grated Tsp(2.0 gm) Garlic
1 Tsp(2.0 gm) Corn Flour
1/2 Diced Cup(3.0 gm) Carrot
1 Tsp(4.0 gm) Rice
50 Ml(100.0 ml) Water
1 Tsp(2.0 ml) Olive Oil
1/2 Tsp(2.0 gm) Butter
1/4 Tsp(1.0 gm) Salt
1/8 Powder Tsp(0.37 gm) Black Pepper
1/4 Tsp(0.3 gm) Mixed Herbs
2 Diced Tbsp(22.0 gm) Tofu
  • Take a kadhai and add 1/2 tsp butter.

  • When the butter melts, add 1/4 tsp mixed herbs, 2 tbsp diced tofu and roast well. Keep aside.

  • In a pan, heat 1 tsp olive oil.

  • Add 1/2 tsp grated garlic, 1.5 tbsp chopped onion, 1 tsp grated carrot, and saute.

  • Add 1/4 tsp salt, 1/8 tsp black pepperpowder , water, cornflour slurry, and mix.

  • Now add 1 tbsp fresh cream, cooked rice, and allow the soup to boil.

  • Blend and add toasted tofu on top.

  • Serve the soup piping hot.

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