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Resource Corner

 
 

Diabetes-friendly Recipes

Mixed Vegetables and Tofu Soup

(Serves 4) (Source of recipe: dietitian of the Department of Health)
Mixed Vegetables and Tofu Soup

Ingredients:

  1. Soft tofu 1 pc
  2. Egg 1 pc
  3. Frozen mixed vegetables ½ cup
  4. Fish fillet 3 taels (120 g)
  5. Water 6 cups (1440 ml)

Marinade:

  1. Shaoxing wine 1 tsp
  2. White pepper a pinch

Seasoning:

  1. Salt 1/2 tsp
  2. White pepper a pinch

Method:

  1. Rinse and defrost the frozen mixed vegetable. Rinse the tofu and cut into cubes.
  2. Rinse and pat dry the fish fillet. Cut into cubes and marinate it.
  3. Beat the egg and set aside.
  4. Boil the water. Add in the mixed vegetables. When it boils again, turn to low heat and add in the tofu and fish fillet. When the fish fillet is done, add in the beaten egg gradually. Mix well and add the seasoning to taste.

 

Nutrient Analysis (per serving)

Energy
(kcal)

Carbohydrate
(g)

Protein
(g)

Fat
(g)

Cholesterol
(mg)

Dietary fibre
(g)

Sodium
(mg)

104

6

12

4

61

1.2

351

 

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