Pasta - Indonesian Cauliflower Noodle Soup

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* Exported from MasterCook *

 

Indonesian Cauliflower Noodle Soup

 

Recipe By :Soyfood Recipes for the American Table - White Wave

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces White Wave soy rice tempeh -- cut into cubes

1 cup water

1 small onion -- chopped

2 cloves garlic -- chopped

1 tablespoon oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne

1 teaspoon salt

1 quart vegetable stock

1 pound cauliflower -- cut into florets

4 ounces fresh Chinese noodles or soba noodles

2 tablespoons minced fresh cilantro

 

Simmer the tempeh in the water for 15 minutes. Sauute the onion and garlic in

the oil in a stock pot for 2 minutes. Add the cumin, coriander, cayenne, salt,

vegetable stock, and cauliflower florets. Cover and simmer for 15 minutes. Add

the noodles and cook until tender, about 6 to 8 minutes, adding the tempeh and

its cooking liquid after 5 minutes. Transfer to a soup tureen, and sprinkle

with the minced cilantro.

 

Description:

" Cumin and coriander enhance the flavor of this savory dish. "

 

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Per serving: 119 Calories (kcal); 4g Total Fat; (28% calories from fat); 4g

Protein; 18g Carbohydrate; 1mg Cholesterol; 1099mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0