4 Serves
40 Mins
5 g
42 g
4 g
Prepare the aromatics by finely dicing the onion and mincing the garlic cloves.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
203 µg / 400 µgCalcium
240 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
645 mg / 4,700 mgSodium
1059 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and garlic until fragrant and softened.
Pour in the vegetable broth and bring to a gentle simmer, then add the seaweed and cook for 5 minutes.
Gently fold in the cubed silken tofu and season the soup with salt and pepper to taste before serving hot.
Olive Oil
Vegetable Broth
Seaweed
Silken Tofu
Salt
Black Pepper
Vitamin A
34 µg / 900 µgVitamin C
13 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
203 µg / 400 µgCalcium
240 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
645 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13
g26
g10
g
Japanese
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g