Oriental Vegetable -Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Serve with crusty whole wheat rolls for a filling, but light lunch. This is fast, easy, and good. My mother told me that this is a Weigh Watchers recipe; she got it from a woman in her office about 3 years ago. Ingredients:
3 cups chicken broth |
1 teaspoon soy sauce |
2 tablespoons sliced scallions |
3/4 cup frozen sugar snap pea |
2/3 cup fresh bean sprout |
3/4 cup sliced fresh mushrooms |
1 tablespoon freshly grated ginger |
1 cup cooked fine noodles or 1 cup capellini |
Directions:
1. Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.
2. Reduce heat, cover, and simmer for an additional 5 minutes.
3. Add the bean sprouts, mushrooms, and ginger; simmer for 5 more minutes.
4. Add the cooked noodles and heat for 2-3 minutes; serve hot.
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