Asian Tofu-Noodle Soup
Source of Recipe
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.