Oriental Vegetable -Noodle Soup

READY IN: 20mins
Recipe by JamesDeansGirl

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.

Top Review by tzisa

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!!

Ingredients Nutrition

Directions

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

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