Asian tofu-noodle soup
3
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fat free chicken broth
29 fl oz, reduced-sodium, or vegetable broth
Water
1 cup(s)
Less sodium soy sauce
2 Tbsp
Jarred minced garlic
2 tsp
Fresh ginger
1 Tbsp, freshly grated, divided
Mushrooms
3 cup(s), sliced, shiitake, stems removed, caps sliced
Uncooked whole wheat spaghetti
4 oz, broken in half
Carrots
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
Scallions
½ cup(s), chopped or sliced, sliced
Instructions
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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