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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Asian Noodle Soup - Good source of calcium and fibre. Weight Watchers Recipe Ingredients:
600 ml fresh stock, vegetable |
240 ml water |
2 tablespoon soy sauce |
2 teaspoon garlic, crushed |
1 tablespoon grated ginger root |
375 g mushrooms, shiitake, stems removed, caps sliced |
100 g uncooked pasta, whole-wheat spaghetti, broken in half |
130 g carrot(s), sliced |
120 g sugar snap peas, fresh, trimmed cut in half on the diagonal |
120 g sweetcorn,baby, cut in half |
225 g regular tofu, firm, cut into 1/2-inch chunks |
50 g spring onions, sliced |
Directions:
1. In a large saucepan, bring stock, water, soy sauce, garlic and 2 teaspoon of ginger to boil over medium-high heat.
2. Add mushrooms, spaghetti and carrots and boil 5 minutes. Add sugar snap 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 spring onions and remaining teaspoon of ginger.
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