Tofu, Beansprouts and Noodles Soup 豆 腐 豆 芽 麵 湯

As we are getting closer to the first day of SUMMER which starts on the 21st of June! So here I present to you this light yet aromatic broth to sooth the immune system especially after a heavy night out or if you have over indulged in bbq, chocolates, KFC and you want a bit of DETOX!

I personally think this soup is great as the tofu and bean sprouts both provides plant proteins. This soup is packed full of antioxidants to protect your body from cellular damage basically to boost your immune system.
Here are 5 health benefits of sprouts.

Anti-Aging
The antioxidants active in sprouts are thought to fight the effects of aging, both inside the body and out.

Cancer Prevention
The high concentration of (phytochemicals) a plant compounds found in sprouts are shown to give them both preventative when it comes to prevention of cancers.

Cholesterol
Many (phytosterols) plant sterols are thought to prevent the digestive system from absorbing cholesterol from foods. Additionally, sprouts are cholesterol free but high in protein and other nutrients and therefore a great alternative to cholesterol heavy foods.

High In Antioxidants
Spouts have high levels of antioxidants, which protect the body from DNA damage, promote cellular health, and boost the immune system.

Weight Loss
Sprouts are high in fibre, which helps a person maintain a healthy weight. They are also a great source of protein and therefore a great alternative to fattier proteins such as meat or cheese when a person is on a diet.
So if you fancy these benefits then try the recipe below!

Tofu, Beansprouts and Noodles Soup 豆 腐 豆 芽 麵 湯

Serves: 4
Prep Time: 15 minutes
Cooking Time: 9 minutes

Ingredients
2 Litres hot water
200 grams rice noodles or mung bean noodles
200 grams firm tofu
180 grams beansprouts
5 grams crushed ginger
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 cube vegetable stock
1 clove crushed garlic
1 red Thai chili
1 sprig spring onion

Method
• Submerge dried noodles in a litre of hot boiling water. Allow to soften for 10 minutes. Rinse under cold water, drain and set aside.

• Wash, drain beansprouts and set aside. Cut tofu into bite size square cubes, set aside.

• Add the remaining litre of hot water, vegetable cube into a pot and bring to a boil on high heat for 2 minute. Add the  beansprouts, tofu cubes, sliced, deseeded chili, soy sauce, sesame oil, crushed ginger and garlic.

• Reduce the heat to a medium setting and boil the contents for 6 minutes.

• Lastly add noodles, cook for 1 minute. Garnish with chopped spring onions. Serve!

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