5-Spice Asian Noodle Soup
Serve with crusty slice of french bread.
Servings: 4

2 cups water
1 (14 ounce) can reduced-sodium chicken broth
2 green onions, thinly sliced
2 teaspoons reduced sodium soy sauce
2 cloves garlic, minced
1/4 teaspoon five-spice powder
v1/8 teaspoon ground ginger
2 cups chopped bok choy
1 medium sweet red pepper, thinly sliced into strips
2 ounces dried vermicelli
1 1/2 cups chopped cooked chicken

In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling. Stir in bok choy, sweet pepper strips, and vermicelli; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender.

Stir in chicken, heat through and Serve.

Per Serving: 180 Calories; 3g Fat (13.0% calories from fat); 1g Saturated Fat; 23g Protein; 16g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fat.

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