So one of my favorites during this time of the year is soup. Here is a recipe I tried last night and LOVED. Inspired by a WW recipe...I made some adjustments
Asian Style Pork Mushroom and Noodle Soup
4 oz thin rice noodles (original recipe calls for whole wheat capellini or spaghetti)
6 cups reduced sodium fat free chicken broth
3 cups thinly sliced napa cabbage (I used broccoli slaw)
8 small shitake mushrooms, stems removed
4 scallions sliced
1 large tomato seeded and diced (i did not seed them)
1 cup frozen peas
1 tbsp minced peeled fresh ginger
1 tbsp reduced sodium soy sauce (I used Gluten free)
6 oz lean cooked pork, cut into thin strips
1 tbsp sweet chili sauce
1/2 tsp hot pepper sauce
1) prepare pasta and set aside keeping it warm
2) bring broth to boil and add cabbage, mushrooms, scallions, tomato, peas, ginger and soy sauce, reduce heat and simmer till cabbage is tender about 5 minutes
3) add pasta, pork and the sauces and simmer till port heated through, about 2 minutes
4) divide pasta evenly between four bowls, top evenly with soup
It was really good and hit the spot on a cold winter night!
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