This soup combines Chinese-style noodles, silken tofu, and boy choy. There are only 254 calories per serving, making it the perfect light dinner option!

Deborah Madison
Recipe by Cooking Light May 1999

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring Stir-Fry Broth to a simmer in a large saucepan (do not boil). Remove mushrooms with a slotted spoon; set aside. Keep broth warm.

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  • Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned. Remove from pan. Heat 1 teaspoon sesame oil in pan. Add bok choy, ginger, and garlic; stir-fry 1 minute. Add 1/2 cup broth and mushrooms; cook 1 minute. Stir in noodles, soy sauce, and salt. Divide vegetable mixture evenly among 8 bowls; top with tofu and remaining broth. Sprinkle with cilantro. Drizzle with chili oil, if desired.

Nutrition Facts

254 calories; calories from fat 28%; fat 8g; saturated fat 1.2g; mono fat 2.3g; poly fat 3.9g; protein 13.1g; carbohydrates 36.7g; fiber 4.2g; cholesterol 0mg; iron 7.8mg; sodium 737mg; calcium 218mg.
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