Asian-Style Soup with Rice Noodles

This can be served in small bowls as a first course or in large bowls as lunch. The contrast between soft and crunchy, spicy and sweet, makes this interesting and delicious.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 quart gluten-free chicken broth
  • 2 cloves garlic, minced
  • 1" piece fresh gingerroot, peeled and minced
  • 1 bunch scallions, thinly sliced
  • 12 canned water chestnuts
  • 1 cup bean sprouts, well rinsed
  • ½ cup dry sherry
  • ½ cup wheat-free soy sauce
  • ½ lb. satin tofu
  • 2 cups rice noodles, cooked
  • 12 snow peas, sliced on the diagonal

Directions

  • In a Dutch oven over high heat, bring the chicken broth to a boil and add all but the tofu, noodles, and snow peas. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Add the tofu. Stir gently and add the cooked noodles. Garnish with the snow peas and serve.

Recipe Information

Serves: 4

Ingredients

  • 1 quart gluten-free chicken broth
  • 2 cloves garlic, minced
  • 1" piece fresh gingerroot, peeled and minced
  • 1 bunch scallions, thinly sliced
  • 12 canned water chestnuts
  • 1 cup bean sprouts, well rinsed
  • ½ cup dry sherry
  • ½ cup wheat-free soy sauce
  • ½ lb. satin tofu
  • 2 cups rice noodles, cooked
  • 12 snow peas, sliced on the diagonal

Directions

  • In a Dutch oven over high heat, bring the chicken broth to a boil and add all but the tofu, noodles, and snow peas. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Add the tofu. Stir gently and add the cooked noodles. Garnish with the snow peas and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium2060mg
Total Carbohydrate40g
Dietary Fiber3g
Sugars6g
Protein20g