Recipe: Chinese Noodle Soup

by Joanna

Why only have soups during the cold weather months?  I love soup all year round.  I made this soup this past weekend and it was so delicious I could barely stand it.  And I got to use some ingredients that I don’t normally use – it was nice to change things up a bit.

Never had bok choy before?  It’s a cabbage type vegetable that is high in vitamin C and vitamin A.  When buying bok choy look for bright green leaves and hardy stems.  Pull apart the leaves when washing to ensure you get both sides of the leaves clean.  Store it in the fridge for up to a week.

This recipe comes from the Weight Watchers New Complete Cookbook.

 

Chinese Noodle Soup

 

 

Ingredients

  • 48 ounce reduced sodium chicken broth
  • 2 scallions, sliced on the diagonal
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 1 Tbsp. reduced-sodium soy sauce
  • 6 baby bok choy, halved
  • 1 cup matchstick-cut carrots
  • 2 cups cooked whole wheat capellini
  • 6 ounces, lean-cooked pork, cut into matchsticks
  • 1 cup lightly packed baby spinach
  • Sliced snow peas (optional)

 

Directions

  1. Combine broth, scallions, ginger, and soy sauce in large saucepan and bring to boil.  Reduce heat and simmer until scallions are tender (about 3 minutes).
  2. Add bok choy, snow peas, and carrots; simmer until barely tender (about 7 minutes)
  3. Stir pasta, pork, and spinach into soup.  Simmer just until the spinach is wilted (about 2 minutes longer).

Nutrition information
Cal: 137; Fat: 2 g; Chol: 832 mg; Sod: 743 g; Carb: 17 g; Fib: 3 g; Prot: 15 g; Calc: 52 mg

 

Here’s my picture of the soup in the pot.  There are a lot of veggies in this soup! If you‘ve never had something like this, are you willing to try it??

 

 


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