Asian Tofu-Noodle Soup

By á-170456

Ingredients

• 28 1/2 ounces reduced-sodium fat-free chicken broth (or vegetable broth)
• 1 cup water
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon freshly-grated ginger root
• 8 ounces shiitake mushrooms stems removed, and caps sliced - (3 cups)
• 4 ounces uncooked whole-wheat spaghetti broken in half
• 3/4 cup sliced carrot
• 4 ounces trimmed fresh snow peas cut in half on the
• diagonal - (1 1/4 cups)
• 1 cup canned baby yellow corn cut in half
• 8 ounces firm tofu cut 1/2" chunks
• 1/2 cup sliced scallions

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoon of ginger to a boil over medium-high heat.

Add mushrooms, spaghetti and carrots and 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.

This recipe yields 4 servings; about 1 3/4 cups per serving.

Points® Value: 7