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Asian Tofu Noodle Soup

TOTAL TIME: Prep/Total Time: 30 min YIELD: 4 servings.
Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 pound sliced fresh mushrooms
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1/4 cup sherry or reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 7 ounces firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup fresh snow peas, julienned
  • 1 large carrot, shredded
  • 2 green onions, thinly sliced
  • 8 ounces uncooked Chinese egg noodles or uncooked spaghetti
  • Optional: Finely chopped peanuts and additional green onions

Directions

  • 1. In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
  • 2. Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
  • 3. Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

Nutrition Facts

1 serving: 339 calories, 7g fat (1g saturated fat), 0 cholesterol, 1961mg sodium, 49g carbohydrate (6g sugars, 4g fiber), 19g protein.

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