Mushroom, Tofu and Noodle Soup

173 calories

Mushroom, Tofu and Noodle Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    49-oz can reduced sodium chicken broth,

  • or 6 cups vegetable broth

  • 1

    10-12 oz. package extra-firm tofu, drained and cut into ½ inch cubes

  • 1

    tbs soy sauce

  • 1

    tbs toasted sesame oil

  • 6

    oz fresh mushrooms, shiitake or button, sliced(2¼ cups)

  • 1

    tbs cooking oil

  • 1

    16 oz package frozen stir fry vegetables

  • 2

    oz dried udon noodles

  • 1

    tbs snipped fresh cilantro

Directions

In a large saucepan bring the broth to boiling. Meanwhile, in a medium bowl gently stir together tofu cubes, soy sauce and sesame oil; set aside. In a medium saucepan cook the sliced mushrooms, ginger and garlic in hot oil for 4 minutes. Add to the hot broth. Stir in the frozen vegetables and udon noodles. Bring to boiling; reduce heat. Simmer, covered for 10 to 12 minutes or until vegetables and noodles are tender, stirring once or twice. Gently stir in tofu mixture and cilantro; heat through.


Nutrition

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