Asian Tofu-Noodle Soup Recipe

4

Ingredients

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

Preparation

Step 1

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.

WW Points Plus: 6