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Photo of Asian Tofu-Noodle Soup by WW

Asian Tofu-Noodle Soup

3
Points® value
Total Time
39 min
Prep
24 min
Cook
15 min
Serves
4
Difficulty
Easy
This delicate garlic- and ginger-infused soup is a meal in a bowl. Simmer it just long enough so the vegetables are crisp-tender to enhance texture and retain colour

Ingredients

Fat free chicken broth

28½ oz, reduced-sodium, or vegetable broth

Water

1 cup(s)

Low sodium soy sauce

2 tbsp(s)

Minced garlic

2 tsp(s)

Ginger root

1 tbsp(s), freshly grated

Dried shiitake mushrooms

8 oz, stems removed, caps sliced (3 cups)

Uncooked whole wheat spaghetti

4 oz, broken in half

Carrots

¾ cup(s), sliced

Snow peas

4 oz, fresh, trimmed, cut in half on the diagonal (1 1/4 cups)

Canned yellow corn

1 cup(s), baby, cut in half

Firm tofu

8 oz, cut into 1/2-inch chunks

Uncooked scallions

½ cup(s), sliced

Instructions

  1. In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoon of ginger to a boil over medium-high heat.
  2. Add mushrooms, spaghetti and carrots and 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 ginger. Yields about 1 3/4 cups per serving.

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