Five-element Soup
Registered Dietitian (UK) and President of Hong Kong Nutrition
Association, Mr. Gordon CHEUNG said, "The colourful, fibrous
ingredients in the soup can keep our bowel movements regular and provide
extra satiety. Low-sodium herbs and spices such as ginger, parsley and
pepper powder can reduce the use of salt and salty condiments, enabling us
to maintain a low-sodium diet."
Ingredients : (To Serve 4)
| Seaweed | 10g |
| Tomatoes (cut into wedges) | 150g |
| Wrapped tofu | 1 piece |
| Parsley (diced) | 20g |
| Fresh corn kernels | 2 tablespoons |
Homemade broth:
| Water | 1500ml |
| Pumpkins with skin | 200g |
| Carrots | 100g |
| Cabbage | 100g |
| Bean sprouts | 100g |
| Ginger | 4 slices |
Homemade Broth Cooking Method:
| 1. | Put all the ingredients in water and bring it to the boil on medium flame for 45 minutes. |
Seasoning:
| Salt | 1/4 teaspoon |
| Sugar | 1/5 teaspoon |
| Pepper | A pinch |
Cooking Method:
| 1. | Rinse the seaweed and tomatoes. Cut the tomatoes into wedges. Set aside. |
| 2. | Cut the wrapped tofu into 12 small pieces. |
| 3. | Rinse the parsley, remove its roots and dice. |
| 4. | Put all the ingredients in the hot broth, add the seasonings and boil for 5 minutes. |
Per serving:
| Energy(kcal) | 85 |
| Carbohydrate(g) | 4 |
| Protein(g) | 9 |
| Fat(g) | 4 |
| Sugar(g) | 2 |
| Sodium(mg) | 161 |
The energy and nutrient content above is estimated according to the
information compiled from the USDA Nutrient data Laboratory. Values are for
reference only.
This recipe is provided by CU Vegether.
Extract from CookSmart, Issue 27
