Asian Tofu-Noodle Soup - 5 pts

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Asian Tofu-Noodle Soup - 5 pts

29 oz fat-free, reduced-sodium, vegetable broth

1 cup water

2 Tbsp low-sodium soy sauce

2 tsp minced garlic

1 Tbsp ginger root, freshly grated, divided

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

4 oz uncooked whole-wheat spaghetti, broken in half

3/4 cup carrot(s), sliced

1 1/4 cup snow peas, fresh, trimmed, cut in half on the diagonal

1 cup canned yellow corn, baby, cut in half

8 oz firm tofu, cut into 1/2-inch chunks

1/2 cup scallion(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.

POINTS® value | 5

Servings | 4

Preparation Time | 25 min

Cooking Time | 15 min

Level of Difficulty | Easy

 

 

Source: Weight Watchers Online Newsletter

Formatted by Chupa Babi in MC: 10.12.06

 

soups | 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.

 

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