Mushroom, Tofu and Noodle Soup

By á-400

173 calories

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 1/2 inch cubes
• 1 tbs soy sauce
• 1 tbs toasted sesame oil
• 6 oz fresh mushrooms, shiitake or button, sliced(2 1/4 cups)
• 1 tbs cooking oil
• 1 16 oz package frozen stir fry vegetables
• 2 oz dried udon noodles
• 1 tbs snipped fresh cilantro

Details

Servings 6
Cooking time 35mins

Preparation

Step 1

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.