Asian Tofu-Noodle Soup

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Category : Pastas/Risottos

Recipe : Asian Tofu-Noodle Soup

Makes 4 servings

3 ounces angel hair pasta (capellini), broken in half
1 tablespoon + 1 teaspoon oriental sesame oil
1 cup thinly sliced carrot
1 cup thinly sliced mushrooms
1 cup sliced scallions
2 tablespoons minced pared fresh ginger root
4 garlic cloves, minced
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice wine vinegar or cider vinegar
1 pound firm tofu, cut into 1" pieces
2 cups watercress leaves
1 cup halved snow peas
1/4 cup minced fresh cilantro

In large pot of boiling water, cook pasta 3 minutes, until tender. Drain,
discarding liquid; set aside.
In large saucepan, heat 2 teaspoons of the oil; add carrot, mushrooms, scallions,
ginger and garlic. Cook over medium-high heat, stirring frequently, 5 minutes,
until vegetables are softened. Add soy sauce, vinegar and 4 cups water; bring
liquid to a boil. Reduce heat to low; simmer, covered, 5 minutes, until vegetables
are tender.
Add tofu, watercress, snow peas and cilantro to vegetable mixture; return liquid
to a boil. Reduce heat to low; simmer, uncovered, 2 minutes, until mixture is
heated through.
Stir reserved pasta and remaining 2 teaspoons oil into tofu mixture; cook 1
minute, until pasta is heated.

SERVING (1 3/4 CUPS) PROVIDES: 1 Fat, 3 Vegetables, 2 Proteins, 1 Bread.

PER SERVING: 340 Calories, 15 g Total Fat, 2 g Saturated Fat, 0 mg Cholesterol, 491
mg Sodium, 32 g Total Carbohydrate, 4 g Dietary Fiber, 24 g Protein, 308 mg Calcium