Asian noodle soup with tofu and shrimp
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This delicately flavored soup is a meal in a bowl and a great way to enjoy heart-healthy tofu. It nicely complements the bok choy, snow peas, shrimp, water chestnuts, and capellini. All you need is one saucepan to make this recipe, which makes cleanup a breeze. Instead of simmering on the stovetop for hours, this recipe takes just 40 minutes from start to finish. Also, a few years ago, some of these ingredients would have required a trip to an Asian grocery store or market. Today, they’re easy to find in almost any supermarket, or you can also find them online.
Ingredients
Reduced sodium chicken broth
8 cup(s)
Uncooked bok choy
4 cup(s), shredded, trimmed and sliced
Snow peas
¾ cup(s), whole, trimmed and cut into 1-inch pieces
Uncooked shrimp
¼ pound(s), small, fresh or frozen, peeled and deveined
Less sodium soy sauce
2 tsp
Dark sesame oil
2 tsp, or any variety
Scallions
7 medium, trimmed and sliced
Firm tofu
8 oz, sliced 1⁄4 -inch thick, then into 1-inch squares
Canned water chestnuts
8 oz, drained
Uncooked capellini
4 oz
Unseasoned rice vinegar
1 tsp, or white-wine vinegar
Black pepper
⅛ tsp, freshly ground, or to taste
Instructions
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.
2
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. Yields 1 3/4 cups per serving.
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