Oriental Vegetable -Noodle Soup

"Serve with crusty whole wheat rolls for a filling, but light lunch. This is fast, easy, and good. My mother told me that this is a Weigh Watchers recipe; she got it from a woman in her office about 3 years ago."
 
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Ready In:
20mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.
  • Reduce heat, cover, and simmer for an additional 5 minutes.
  • Add the bean sprouts, mushrooms, and ginger; simmer for 5 more minutes.
  • Add the cooked noodles and heat for 2-3 minutes; serve hot.

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Reviews

  1. We loved this soup!! It's nice & light with a good spicy bite to it. I used fresh snow pea pods (cut bite-sized) & instead of cooked noodles I put in a package of uncooked Ramen with the mushrooms. They cooked up perfect in the last few cooking minutes. This recipe really wasn't much harder than opening up a can of soup, but much, much better. We'll use this one again soon. Thanks!!
     
  2. This soup is nice and light! I made this for dinner tonight. I substituted the chicken broth with Maggi vegetable broth with onions. Instead of the sugar snap pea which I did not have on hand, I used frozen greenpeas that I defrosted before using. I did not have fresh mushrooms on hand, so I had to leave that out. Instead, I doubled the amount of sprouted moong beans(which is really good for health, and to my good fortune, I happen to have alot of it today on hand). I used Maggi vegetable noodles for the option between noodles and cappellini. This soup was ready in a few minutes and was so easy to put together. It tastes wonderful and was a beautiful start to our meal. Thank you so much for sharing!
     
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Tweaks

  1. This soup is nice and light! I made this for dinner tonight. I substituted the chicken broth with Maggi vegetable broth with onions. Instead of the sugar snap pea which I did not have on hand, I used frozen greenpeas that I defrosted before using. I did not have fresh mushrooms on hand, so I had to leave that out. Instead, I doubled the amount of sprouted moong beans(which is really good for health, and to my good fortune, I happen to have alot of it today on hand). I used Maggi vegetable noodles for the option between noodles and cappellini. This soup was ready in a few minutes and was so easy to put together. It tastes wonderful and was a beautiful start to our meal. Thank you so much for sharing!
     

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