Tom Jued Soup (Thai Vegetable Soup)
This healthy tom jued soup with vegetables and glass noodles is light, easy to make, and naturally low in calories.
Equipment
- Mixing bowls (To soak the glass noodles and dried mushrooms.)
- Knife and cutting board
- large pot
- Soup ladle
Ingredients
- 3 cloves garlic, peeled
- 3 cilantro root
- 1 tablespoon black peppercorns
- 3 bouillon cubes
- 2 tablespoons oyster sauce, see notes
- 1 1/2 cups carrot, sliced
- 1/3 cup celery, sliced
- dried shiitake mushrooms, add to taste
- 3 cups Chinese cabbage, sliced
- 2 tubes egg tofu, sliced
- 2 oz dry glass noodles
Instructions
- Soak glass noodles (and dried shiitake mushrooms) in water according to package instructions.
- Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
- Place a pot filled with water over medium heat. Add the pounded mixture from step 2, bouillon cubes, and oyster sauce. Close the lid and bring back to a boil.
- Add carrots, celery, and dried shiitake mushrooms. Let boil for 2 minutes.
- Add the softer vegetables (Chinese cabbage), the egg tofu, and the glass noodles. Cook for 1 more minute and remove from heat. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Vegans can use firm tofu or vegan tofu.
- Feel free to add your favorite vegetables to the soup broth.
Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 679mg | Potassium: 207mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5695IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg