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. For the best possible texture and color, simmer just until the vegetables are crisp-tender.


fat free chicken broth

29 oz, reduced-sodium, or vegetable broth


1 cup(s)

low sodium soy sauce

2 Tbsp

minced garlic

2 tsp

ginger root

1 Tbsp, freshly grated, divided

fresh mushroom(s)

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

uncooked whole-wheat spaghetti

4 oz, broken in half

uncooked carrot(s)

¾ cup(s), sliced

snow peas

1¼ cup(s), 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

uncooked scallion(s)

½ cup(s), 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.

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