Asian Tofu-Noodle Soup
Fat free chicken broth
28½ oz, reduced-sodium, or vegetable broth
Low sodium soy sauce
1 Tbsp, freshly grated
Dried shiitake mushroom(s)
8 oz, stems removed, caps sliced (3 cups)
Uncooked whole-wheat spaghetti
4 oz, broken in half
¾ cup(s), sliced
4 oz, fresh, trimmed, cut in half on the diagonal (1 1/4 cups)
Canned yellow corn
1 cup(s), baby, cut in half
8 oz, cut into 1/2-inch chunks
½ cup(s), sliced
- 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 ginger. Yields about 1 3/4 cups per serving.