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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