Directions:
- In a large saucepan, bring stock, water, soy sauce, garlic and 2 teaspoon of ginger to boil over medium-high heat.
- Add mushrooms, spaghetti and carrots and boil 5 minutes. Add sugar snap peas and baby corn; boil 2 minutes. Add tofu; boil until vegetables are crisp-tender and spaghetti is al dente, about 2 minutes more.
- Remove from heat and stir in spring onions and remaining teaspoon of ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.65 Kcal (781 kJ) | ||
| Calories from fat | 35.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 8.25mg | 3% | |
| Sodium | 841.65mg | 35% | |
| Potassium | 914.19mg | 19% | |
| Total Carbs | 23.71g | 8% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 15.61g | 31% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 54.6mg | 303% | |
| Calcium | 150.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 37.03 Kcal (155 kJ) | ||
| Calories from fat | 7.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 6% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 3% | |
| Sodium | 166.98mg | 35% | |
| Potassium | 181.37mg | 19% | |
| Total Carbs | 4.7g | 8% | |
| Sugars | 1.68g | 34% | |
| Dietary Fiber | 0.66g | 13% | |
| Protein | 3.1g | 31% | |
| Vitamin C | 3.2mg | 27% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 10.8mg | 303% | |
| Calcium | 29.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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