Asian Tofu-Noodle Soup
- Total Time
This delicate garlic- and ginger-infused soup is a meal in a bowl. For the best possible texture and color, simmer just until the vegetables are crisp-tender.
fat free chicken broth29 oz, reduced-sodium, or vegetable broth
low sodium soy sauce2 Tbsp
minced garlic2 tsp
ginger root1 Tbsp, freshly grated, divided
fresh mushroom(s)3 cup(s), shiitake, stems removed, caps sliced
uncooked whole-wheat spaghetti4 oz, broken in half
uncooked carrot(s)¾ cup(s), sliced
snow peas1 ¼ cup(s), fresh, trimmed, cut in half on the diagonal
canned yellow corn1 cup(s), baby, cut in half
firm tofu8 oz, cut into 1/2-inch chunks
uncooked scallion(s)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.