Asian Noodle Soup

 

A light and flavorful soup that is very low in calories.  Perfect for a filling snack, serve with a salad for lunch, or add cooked chicken or pork for a full meal at dinner time.

 
 
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Ingredients (soup)

1 T. toasted sesame oil

2 C. (5 oz.) thinly sliced shiitake mushrooms

½ tsp. minced garlic

¼ tsp. salt

2 C. water

4 C. chicken or bone broth

2 T. soy sauce

½ tsp. ginger powder

¼ tsp. red pepper flakes

8 C. (about 1 head) sliced bok choy, stems and leaves

1 (8 oz.) package tofu shirataki noodles, rinsed and drained (I use House® brand)

Ingredients (toppings)

Chopped green onions

Salt and pepper, optional

Garlic chili sauce, optional

Cooked chicken or pork, optional

Directions

  1. In a large saucepan or Dutch oven, heat oil over medium heat.  When oil is hot, add mushrooms.  Stir fry until slightly limp, about 3-4 minutes.

  2. Add garlic and salt, stir fry 30 seconds.

  3. Add water, broth, soy sauce, ginger and red pepper flakes; stir.  Bring to a low boil over medium high heat.  Reduce heat and simmer 5 minutes, stirring occasionally.

  4. Add bok choy and shirataki noodles.  Bring to a low boil over medium high heat.  Reduce heat and simmer 5 minutes, stirring occasionally.

  5. Top with green onions and remaining toppings, if desired.

Servings: 8 (entire recipe makes 8 C. soup)

TIP

If freezing this soup, omit adding shirataki noodles during prep as they may become mushy when frozen and reheated.  Add noodles after thawing soup, and heat through.

Nutrition Info (per 1 C. serving – no toppings)

Calories – 65

Fat – 2 g

Protein – 5 g

Carbs – 4 g

Fiber – 2 g

Net carbs – 2 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.

Salads & SoupsJaneva EickhoffComment