Name: Tofu Glass Noodle Soup with Microgreens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu; 0.75 oz glass noodles; 0.5 cup shelled edamame; 2 cups vegetable broth; 1 cup microgreens; 1 tsp fresh ginger; 1 clove garlic; 1 tbsp tamari; 0.5 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 stalk green onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tofu Glass Noodle Soup with Microgreens

Simmered tofu and glass noodles in a fragrant ginger broth, topped with vibrant microgreens for a refreshing and silky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.1g

Fat

23.6g

Carbs

49.8g

SERVINGS

1 serving

INGREDIENTS

8 oz extra firm tofu

0.75 oz glass noodles

0.5 cup shelled edamame

2 cups vegetable broth

1 cup microgreens

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the extra firm tofu to remove excess moisture, then cut into 1/2-inch cubes.
2
In a medium pot, sauté the minced garlic and grated ginger over medium heat until fragrant.
3
Pour in the vegetable broth and tamari, bringing the mixture to a gentle simmer.
4
Add the cubed tofu and shelled edamame to the pot, simmering for 5 minutes.
5
Stir in the dry glass noodles and cook for 3-4 minutes until they become transparent and tender.
6
Season the broth with sea salt and black pepper, then remove the pot from the heat.
7
Ladle the soup into a large bowl and stir in the toasted sesame oil.
8
Top the soup with fresh microgreens and thinly sliced green onions before serving.