Sometimes, I just want soup.
A lot of times, when I want soup… I want Asian soup. Mostly wonton soup. There’s something so delicious about yummy, yummy wontons floating in a soup. Mmmmm.
My favorite local chinese place serves their wonton soup with a lot of fresh chopped veggies in it. When I saw this recipe in my Weight Watchers cookbook, I knew I needed to try it as it would be a lower calorie version of that soup I love.
And… anything with Bok Choy in it makes me smile.
Chinese Noodle Soup
From Weight Watchers New Complete Cookbook
1 (48-ounce) carton reduced sodium chicken broth
2 scallions, sliced on the diagonal
1 (1-inch) piece fresh ginger, peeled and minced
1 Tbsp. reduced-sodium soy sauce
6 baby bok choy, halved
1 cup matchstick-cut carrots
2 cups cooked whole wheat capellini
6 ounces, lean-cooked pork, cut into matchsticks
1 cup lightly packed baby spinach
Sliced snow peas (optional)
1. Combine broth, scallions, ginger, and soy sauce in large saucepan and bring to boil. Reduce heat and simmer until scallions are tender (about 3 minutes).
2. Add bok choy, snow peas, and carrots; simmer until barely tender (about 7 minutes)
3. Stir pasta, pork, and spinach into soup. Simmer just until the spinach is wilted (about 2 minutes longer).
4. Serve it in your favorite bowl and ENJOY!
PER SERVING (1 1/2 cups):
CAL: 137; FAT: 2 g; CHOL: 832 mg; SOD: 743 g; CARB: 17 g; FIB: 3 g; PROT: 15 g; CALC 52 mg; WW Points Plus: 3