Asian Tofu-Noodle Soup

Recipe Ingredients

28 1/2 fl ozs	809ml	Reduced-sodium fat-free chicken broth = (or vegetable broth)
1 cup	237ml	Water
2 tablespoons	30ml	Low-sodium soy sauce
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Freshly-grated ginger root
8 oz	227g	Shiitake mushrooms - stems removed, and caps sliced - (3 cups)
4 oz	113g	Uncooked whole-wheat spaghetti - broken in half
3/4 cup	82g / 2.9oz	Sliced carrot
4 oz	113g	Trimmed fresh snow peas - cut in half on the diagonal - (1 1/4 cups)
1 cup	62g / 2.2oz	Canned baby yellow corn - cut in half
8 oz	227g	Firm tofu - cut 1/2" chunks
1/2 cup	118ml	Sliced scallions

Recipe Instructions

In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoon of ginger to a boil over medium-high heat.

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.

Remove from heat and stir in scallions and remaining teaspoon of ginger.  This recipe yields 4 servings; about 1 3/4 cups per serving.

Source:
"Weight Watchers at http://www.weightwatchers.com"

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