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    Asian Tofu-Noodle Soup


    Source of Recipe


    WW

    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

    Recipe



    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.

 

 

 


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