Tofu Rice Soup Recipe

Name: Tofu Rice Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Soup
Ingredients: 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

20 mins 1 0 1

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

Ingredients
Step-by-Step
FAQs

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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