Recipes: Soups

Tofu and Chicken Soup
Servings: 4
Cuisine: Asian
Recipe type: Soups
  • 1-½ cups chicken breast, shredded
  • 14 oz. package of extra firm tofu, cubed
  • ¼ cup egg whites
  • 3-½ cups low-sodium chicken broth
  • 1 cup cabbage, cooked and shredded (can use coleslaw mix)
  • 3-4 garlic cloves, minced
  • 1 Tbs. coconut oil
  • 3 Tbs. rice vinegar
  • 2 Tbs. Tamari sauce
  • 1 tsp. sesame oil
  • ½ tsp. crushed red pepper flakes
  • sea salt and black pepper to taste
  1. Heat a large pot, and add coconut oil and garlic over medium heat and sauté for 1 minute. Add broth, vinegar, Tamari sauce, and red pepper flakes. Bring to a boil.
  2. Add chicken and tofu. Lower heat and simmer for 10 minutes.
  3. Add egg whites, stirring to mix.
  4. Add cabbage and simmer for another 5 minutes. Remove from heat.
  5. Stir in sesame oil.
  6. Serve and enjoy!



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