Asian Tofu-Noodle Soup
3
Points®
Total time: 39 min • Prep: 24 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This delicate garlic- and ginger-infused soup is a meal in a bowl. Simmer it just long enough so the vegetables are crisp-tender to enhance texture and retain colour
Ingredients
Fat free chicken broth
28½ oz, reduced-sodium, or vegetable broth
Water
1 cup(s)
Low sodium soy sauce
2 tbsp(s)
Minced garlic
2 tsp(s)
Ginger root
1 tbsp(s), freshly grated
Dried shiitake mushrooms
8 oz, stems removed, caps sliced (3 cups)
Uncooked whole wheat spaghetti
4 oz, broken in half
Carrots
¾ cup(s), sliced
Snow peas
4 oz, fresh, trimmed, cut in half on the diagonal (1 1/4 cups)
Canned yellow corn
1 cup(s), baby, cut in half
Firm tofu
8 oz, cut into 1/2-inch chunks
Uncooked scallions
½ cup(s), sliced
Instructions
1
In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoon of ginger to a boil over medium-high heat.
2
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.
3
Remove from heat and stir in scallions and remaining ginger. Yields about 1 3/4 cups per serving.
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