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


  • 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


  • 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.