Asian Noodle Soup with Tofu and Shrimp

By LaLaCooks

WW = 3

Ingredients

• 8 cup(s) reduced-sodium chicken broth
• 4 cup(s) bok choy, trimmed and sliced
• 3/4 cup(s) snow peas, trimmed and cut into 1-inch pieces
• 1/4 pound(s) shrimp, small, fresh or frozen, peeled and deveined
• 2 tsp low-sodium soy sauce
• 2 tsp dark sesame oil, or any variety
• 7 medium scallion(s), trimmed and sliced
• 8 oz firm tofu, sliced 1⁄4 -inch thick, then into 1-inch squares
• 8 oz canned water chestnuts, drained
• 4 oz uncooked capellini
• 1 tsp rice vinegar, or white-wine vinegar
• 1/8 tsp black pepper, freshly ground, or to taste

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 1

Bring the broth to a boil in a large saucepan or Dutch oven. Add the bok choy, snow peas, shrimp, soy sauce, and oil. Return to a boil, reduce the heat, and simmer until the bok choy and snow peas are tender but still crunchy and the shrimp are pink but still opaque, about 5 minutes.

Add the scallions, tofu, water chestnuts, capellini, vinegar, and pepper. Cook until the capellini are barely tender and the soup is heated through, about 5 minutes