1/8th of recipe (about 1 cup): 58 calories, <0.5g fat, 705mg sodium, 10.5g carbs, 3.5g fiber, 4g sugars, 3g protein -- PointsPlus® value 1*
This meatless recipe makes a nice big batch of super guilt-free soup. Share it with friends, or keep it all to yourself and enjoy it for days...
2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 cup roughly chopped onion
1 cup chopped carrots
2 tsp. chopped garlic
1 1/2 tsp. chopped fresh ginger
5 cups fat-free vegetable broth
One 15-oz. can straw mushrooms, drained
One 8-oz. can sliced bamboo shoots, drained
2 cups roughly chopped baby bok choy
1 cup halved sugar snap peas
2 1/2 tsp. reduced-sodium/lite soy sauce
1/4 tsp. red pepper flakes
1/4 cup chopped scallions
Optional seasonings: salt and black pepper
Use a strainer to rinse and drain noodles. Pat dry. In a large microwave-safe bowl, microwave noodles for 2 minutes. Drain excess liquid and thoroughly pat dry. Roughly cut noodles.
Bring a large pot sprayed with nonstick spray to medium heat. Add onion, carrots, garlic, and ginger. Cook and stir until veggies have slightly softened and garlic is fragrant, about 5 minutes.
Add noodles and all remaining ingredients except scallions. Set heat to high, and bring to a boil.
Reduce to a simmer. Cook and stir until veggies are soft, 15 - 20 minutes.
Serve sprinkled with scallions, and enjoy!
MAKES 8 SERVINGS