Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Karen      

Recipe Categories:

    Asian Tofu-Noodle Soup

    Source of Recipe


    Recipe Introduction

    POINTSŪ Value | 5
    Servings | 4
    Preparation Time | 25 min
    Cooking Time | 15 min
    Level of Difficulty | Easy

    List of Ingredients

    29 oz fat-free chicken broth, reduced-sodium, or vegetable broth
    1 cup water
    2 Tbsp low-sodium soy sauce
    2 tsp minced garlic
    1 Tbsp ginger root, freshly grated, divided
    3 cup mushroom(s), shiitake, stems removed, caps sliced
    4 oz uncooked whole-wheat spaghetti, broken in half
    3/4 cup carrot(s), sliced
    1 1/4 cup snow peas, fresh, trimmed, cut in half on the diagonal
    1 cup canned yellow corn, baby, cut in half
    8 oz firm tofu, cut into 1/2-inch chunks
    1/2 cup scallion(s), sliced


    In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoons of ginger to a boil over medium-high heat.

    Add mushrooms, spaghetti and carrots; boil 5 minutes. Add snow 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 scallions and remaining teaspoon of ginger. Yields about 1 3/4 cups per serving.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |