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
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