Asian tofu-noodle soup
Fat free chicken broth
29 oz, reduced-sodium, or vegetable broth
Low sodium soy sauce
1 Tbsp, freshly grated, divided
3 cup(s), shiitake, stems removed, caps sliced
Uncooked whole-wheat spaghetti
4 oz, broken in half
¾ cup(s), sliced
1¼ cup(s), fresh, trimmed, cut in half on the diagonal
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 teaspoons of ginger to a boil over medium-high heat.
- Add mushrooms, spaghetti and carrots; 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. Yields about 1 3/4 cups per serving.