This Asian-style soup is ideal when you're in a hurry. It can be on the table in about twenty minutes.
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a heatproof container, combine the noodles with enough boiling water to cover. Let stand, covered, for 15 to 20 minutes, or until al dente. Drain well, then place on a cutting board and chop in several directions to shorten the noodles.
- Meanwhile, combine the broth with 2 cups water in a soup pot. Bring to a simmer, then add the snow peas, bell pepper, spinach, tofu, ginger, and sesame oil. Cook briefly, just until the spinach is wilted and the soup is heated through.
- Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste. Serve at once.
- This pairs nicely with Bok Choy, Edamame, Cashew, and Orange Rice (page 83). A platter of sliced bell peppers, daikon radish or turnip, and grape tomatoes or sliced tomatoes completes the meal.
- For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).
- Calories: 198
- Total Fat: 7.5g
- Protein: 14g
- Carbohydrates: 20g
- Fiber: 3g
- Sodium: 435mg
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love