* Exported from MasterCook *
WW Asian Tofu-Noodle Soup - 5 pts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
29 oz fat-free chik'n broth -- reduced-sodium, or vegetable broth
1 cup water
2 Tablespoons low-sodium soy sauce
2 teaspoons minced garlic
1 Tablespoon ginger root -- freshly grated, divided
3 cups mushrooms -- shiitake, stems removed, caps sliced
4 oz uncooked whole-wheat spaghetti -- broken in half
3/4 cups carrots -- sliced
1 1/4 cup snow peas -- fresh, trimmed, cut in half on the diagonal
1 cup canned yellow corn -- baby, cut in half
8 oz firm tofu -- cut into 1/2-inch chunks
1/2 cup scallions -- sliced
In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoons
of ginger to a boil over medium-high heat.
Add mushrooms, spaghetti and carrots; 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.
Serves 4; Yields about 1 3/4 cups per serving.
This delicate garlic- and ginger-infused soup is a meal in a bowl. For the
best possible texture and color, simmer just until the vegetables are
crisp-tender
Cuisine:
"Asian"
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"April 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 241 Calories; 4g Fat (12.9%
calories from fat); 13g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 576mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2
Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 26193 0 0 0 0 0
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