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Asian Tofu-Noodle Soup

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, E
MineralsSelenium, Copper, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 28 1/2 fl ozs 809ml Reduced-sodium fat-free chicken broth

  2. 1 cup 237ml Water

  3. 2 tablespoons 30ml Low-sodium soy sauce

  4. 2 teaspoons 10ml Minced garlic

  5. 1 tablespoon 15ml Freshly-grated ginger root

  6. 8 oz 227g Shiitake mushrooms - stems removed, and caps sliced - (3 cups)

  7. 4 oz 113g Uncooked whole-wheat spaghetti - broken in half

  8. 3/4 cup 82g / 2.9oz Sliced carrot

  9. 4 oz 113g Trimmed fresh snow peas - cut in half on the diagonal - (1 1/4 cups)

  10. 1 cup 62g / 2 1/5oz Canned baby yellow corn - cut in half

  11. 8 oz 227g Firm tofu - cut 1/2" chunks

  12. 1/2 cup 118ml Sliced scallions

Instructions Jump to Ingredients ↑

  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 teaspoon of ginger. This recipe yields 4 servings; about 1 3/4 cups per serving.

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