Vietnamese Bun Rieu Noodle Soup
A heart-healthy Vietnamese noodle soup packed with plant-based proteins and fiber
Ingredients
- 200g firm tofu, cubed
- 1 cup cooked lentils
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp paprika
- 1 tsp turmeric
- 4 cups vegetable broth
- 200g rice noodles
- 2 cups spinach
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Chili oil, for serving
Instructions
In a large pot, sauté the onion and garlic until fragrant.
Add the tomato paste, soy sauce, paprika, and turmeric. Cook for another 2 minutes.
Add the vegetable broth and bring to a simmer.
Add the tofu and lentils. Simmer for 15 minutes.
Cook the rice noodles according to package instructions.
To serve, divide the noodles among bowls. Ladle the soup over the noodles.
Top with spinach and cilantro. Serve with lime wedges and chili oil on the side.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 20 |
| Carbs (g) | 50 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 800 |
| Cholesterol | 0 |