Chinese Noodle Soup (WW)***
by MELISSA RODRIGUEZ
serves: 6
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Weight Watchers New Complete Cookbook Page 116 (Points Value 3) |
| Ingredients: |
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6 Cups |
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Chicken Broth |
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2 |
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Scallions, Sliced on Diagonal |
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1 1 In |
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Fresh Ginger, Peeled and Minced |
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1 Tbs |
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Soy Sauce, Reduced Sodium |
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6 |
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Baby Bok Choy, Halved |
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1 Cup |
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Carrots, Matchstick-cut |
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2 Cups |
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Capellini, Whole Wheat; Cooked |
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6 oz |
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Pork, Cooked Cut into Matchsticks |
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1 Cup |
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Lightly Packed Baby Spinach |
| Directions: |
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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. Add bok choy and carrots; simmer until barely tender, about 7 minutes.
2. Stir pasta, pork, and spinach into soup; simmer just until spinach is wilted, about 2 minutes longer.
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