This Vietnamese-style broth steeps tofu, lemongrass, and ginger into a light aromatic bowl.
10 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Bruise the lemongrass.
Boil the water and add the aromatics.
Cook for 8 minutes with the tofu.
Tofuyu süzülmüş bulyona ekleyip kısık ateşte 8 dakika pişirin.
Tofuyu parçalamadan kaselere alın ve sıcak servis edin.
💡 Tip: Bruising the lemongrass before it goes into the pot helps the broth open up faster and taste more fragrant.
🍽️ Serving suggestion: Serve hot in deep bowls with a squeeze of lime or a few herbs on top.
~142
kcal calories
7
g protein
9
g carbs
8
g fat
0.4g
Sugar
0.2g
Fiber
14.7mg
Sodium
0.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?