Tofu Noodle Soup
Ingredients:
3 cups of Chicken Stock (I make my own)
1 cup of pasta water
1/2 cup of firm tofu diced into small cubes (think sugar cube size)
2 tsp Sesame Hot Chili oil
2oz (1 serving) of Ronzoni Whole Grain Wide Noodles
2 cups of baby Bok Choy
1 cup carrot shredded
2 tsp fresh ginger minced
2 scallions sliced on the bias
1/2 cup Shiitake mushrooms sliced
1 tbs low sodium Tamari (or to taste)
(optional red pepper flakes, spinach,
Prepare noodles as directed on the box. In another pot, over medium heat, add the chicken stock, sesame hot chili oil and ginger. Once the noodles are done drain remembering to reserve 1 cup of the pasta water.
While the pasta is cooking, rough chop the bok choy, shred the carrot and slice the mushrooms. Add the tofu, carrot and mushrooms to the stock and simmer for 2 minutes, add the pasta, reserved water and bok choy and simmer for 1 additional minute.
Top with sliced scallion and red pepper flakes to taste.
Serves 2
Calories: 399
Fiber 12g
Fat 31.65
Note: You can of course swap the tofu for any protein you like but as I am working at controling the fat going in tofu has the right amount everything to leave me satisfied.
While the pasta is cooking, rough chop the bok choy, shred the carrot and slice the mushrooms. Add the tofu, carrot and mushrooms to the stock and simmer for 2 minutes, add the pasta, reserved water and bok choy and simmer for 1 additional minute.
Top with sliced scallion and red pepper flakes to taste.
Serves 2
Calories: 399
Fiber 12g
Fat 31.65
Note: You can of course swap the tofu for any protein you like but as I am working at controling the fat going in tofu has the right amount everything to leave me satisfied.
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