I’m sticking to my menu plan! Last night’s meal was a Vietnamese soup with veggies and tofu. It was spicy and delicious, and toned down quite well with some whole wheat couscous.
Snappy Vietnamese Vegetable Soup
- <1 tablespoon sesame oil
- 2 cloves of garlic, minced
- 1/2 large white onion
- 1 teaspoon Sriracha chili sauce (I used a bit more, but we like things hot)
- 2 teaspoons stevia (you could use 1 tablespoon sugar instead)
- 1/2 teaspoon turmeric (**weekly food challenge – see below**)
- 3 cups of water
- 2 tablespoons soy sauce
- 3 tablespoons vegetarian fish sauce
- 1 tablespoon lemon juice
- 2/3 package of tofu, chopped in squares
- 3-4 cups chopped greens (I used collards and Chinese greens)
- ~1 cup bean sprouts
- ~1.5 cups chopped tomatoes (firm is best)
- salt & pepper, to taste
- Heat the oil in a wok/soup pan on high heat. Add the garlic and onion. Saute for 2 minutes. Add the chili powder, stevia/sugar, and turmeric and stir for another 20 seconds.
- Add the water and bring to a boil; add the lemon juice, soy sauce, and vegetarian fish sauce.
- Add the tofu, greens, sprouts, and tomatoes. Cook for about 2 minutes, then serve; add salt & pepper if necessary.
Enjoy with whole wheat couscous, rice, and salad. I’m also entering this dish into The Chic Life’s Weekly Food Challenge – Turmeric.
This was the salad that I made – spring mix, tomatoes, Asian pear, bacon bits, parmesan cheese, balsamic vinegar & olive oil.
It was delicious. What is your favorite thing to put in a salad? Mine is fruit – crisp, crunchy Asian pears especially.