Photo of Asian tofu-noodle soup by WW

Asian tofu-noodle soup

Total Time
40 min
25 min
15 min
This delicate garlic- and ginger-infused soup is a meal in a bowl. It's got everything that you could possibly wish for in a comforting, warm, satisfying soup. It's chock-full of shiitake mushrooms, whole-wheat spaghetti, carrots, snow peas, corn, tofu, and sliced scallions. Really, the perfect combination of color, texture, and healthy veggies. The best part is you only need one large saucepan to make it, so cleanup will take mere minutes. Feel free to use vegetable broth if you want to make this dish vegetarian. Also, for the best possible outcome for this recipe, simmer just until the vegetables are crisp-tender, not soggy.


Fat free chicken broth

29 fl oz, reduced-sodium, or vegetable broth


1 cup(s)

Less sodium soy sauce

2 Tbsp

Jarred minced garlic

2 tsp

Fresh ginger

1 Tbsp, freshly grated, divided


3 cup(s), sliced, shiitake, stems removed, caps sliced

Uncooked whole wheat spaghetti

4 oz, broken in half


¾ cup(s), sliced

Snow peas

1¼ cup(s), whole, fresh, trimmed, cut in half on the diagonal

Canned yellow corn

1 cup(s), baby, cut in half

Firm tofu

8 oz, cut into 1/2-inch chunks


½ cup(s), chopped, sliced


  1. In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoons of ginger to a boil over medium-high heat.
  2. 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.
  3. Remove from heat and stir in scallions and remaining teaspoon of ginger. Yields about 1 3/4 cups per serving.