Oriental Vegetable Soup

Makes 2 servings

Ingredients

3 cups chicken broth
1 tsp soy sauce
2 tbsp sliced scallions
3/4 cup frozen sugar snap peas
2/3 cup fresh bean sprouts
3/4 cup sliced fresh mushrooms
1/4 tsp dried ginger
1 cup cooked fine noodles

Combine the chicken broth, soy sauce, scallions, and sugar snap peas in
a large saucepan.  Bring to a boil.  Reduce heat, cover, and simmer for an
additional five minutes.  Add the bean sprouts, mushrooms, and ginger; simmer
for five more minutes.  Add the cooked noodles and heat for 2-3 minutes.  Serve hot.
 (For 0 POINT soup, do not add the noodles)

SERVING SIZE:  About 2 cups each

POINTS:  1