Yong Tau Foo soup

Yong Tau Foo is a popular Hakka Chinese dish that originated in China and is now enjoyed worldwide. It is known for its variety of stuffed vegetables and flavorful broth.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Yong Tau Foo soup

Cooking Method: Boiling Cuisine: Chinese Courses: Dinner, Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Tofu
• 1 cup Eggplant
• 1 cup Bitter Melon
• 1 cup Okra
• 1 cup Red Bell Pepper
• 1 cup Fish Paste
• 4 ounce Rice Vermicelli
• 4 cup Chicken Broth
• 2 teaspoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1 cup Green Onion
• 1 cup Cilantro
• 1 piece Lime

Instructions

1. Prepare the ingredients by slicing the tofu, eggplant, bitter melon, okra, and red bell pepper.
2. Stuff the fish paste into the vegetables.
3. Cook the rice vermicelli according to package instructions.
4. In a pot, bring the chicken broth to a boil.
5. Add the stuffed vegetables and simmer for 10 minutes.
6. Season with soy sauce and sesame oil.
7. Serve the soup with cooked rice vermicelli.
8. Garnish with chopped green onion, cilantro, and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.