Recipe: Mushroom Broth with Soba Noodles (Weight Watchers)

DOUBLE MUSHROOM BROTH WITH SOBA NOODLES



8 ounces soba noodles
4 cups reduced-sodium chicken broth
4 quarter-size slices peeled fresh ginger, very thinly sliced
1 teaspoon reduced-sodium soy sauce
1 teaspoon Asian (dark) sesame oil
1⁄2 pound firm tofu, cut into 3⁄4-inch chunks
1 cup drained canned straw mushrooms
1 cup enoki mushrooms, trimmed
1⁄4 cup chopped chives

Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions; drain and set aside.

Meanwhile, combine the broth, ginger, soy sauce, and sesame oil in a medium saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, about 5 minutes.

Stir in the tofu, straw mushrooms, and enoki mushrooms. Cook, covered, about 5 minutes longer. Remove the saucepan from the heat and stir in the chives.

TO SERVE:
Put 3/4 cup of the soba noodles in each of 4 bowls and divide the broth, tofu, and mushrooms evenly among the bowls.

Makes 4 servings

Nutrition Facts
Per serving (1 1⁄4 cups): 275 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 1129 mg Sod, 47 g Carb, 3 g Fib, 17 g Prot, 138 mg Calc.
POINTS value: 5.

Source: Weight Watchers In 20 Minutes by Weight Watchers