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Soup: Mushroom Tofu Soup -- w

Source of Recipe

Weight Watcher’s New Complete Cookbook
Mushroom Tofu Soup

Chinese black mushrooms and brown rice udon can be found in health food stores or Asian food stores.
Serves: 4

1 c. (1 oz.) dried Chinese black mushrooms
2 c. boiling water
1-1/2 c. low-sodium chicken broth
1 c. snow peas, strings removed
6 scallions, sliced
2 tsp. Asian sesame oil
1/2 lb. firm tofu, cut into 1/4-in slices, then into 1-in. cubes
3 oz. brown rice udon, broken into halves and cooked
1/8 tsp salt
1/8 tsp. white or black pepper
1-1/2 tsp. white-wine vinegar

In a small bowl, soak the mushrooms in boiling water 10 minutes. Strain the liquid into a medium saucepan, add the broth and bring to a boil. Meanwhile, trim the tough stems from the mushrooms, cut the caps into strips.

Add the mushrooms, snow peas, scallions and oil to the broth; heat 1 minute. Stir in tofu, udon, salt and pepper; heat to serving temperature. Remove from heat and stir in vinegar.

1 serving equals: 227 calories…9 gm fat (1 gm saturated)…0 mg cholesterol…297 mg sodium…26 gm carbohydrate…4 gm fiber…15 gm protein…145 mg calcium +++WWP: 4