I LOVE Asian food and have been known to order takeout several times a week. Here’s an Asian restaurant standard that you can now enjoy at home. It’s so hearty that it feels like a full meal.
Yield 12 ounces
Prep time approximately 15 minutes
Processing time approximately 10 minutes
Calorie Burn 148
Calories 178
Net-Calories 30
| Kosher salt | |
| ¾ | ounce soy spaghetti (such as Explore Asian) |
| 1 | cup unsalted fat-free chicken stock (such as Kitchen Basics) |
| 1 | cup sliced cremini mushrooms |
| ½ | cup sliced red bell peppers |
| ¼ | cup sliced onion |
| 2 | tablespoons coconut aminos (such as Coconut Secret) |
| ¼ | teaspoon red hot sauce (such as Tabasco Original), plus more as desired |
1. Bring 2 quarts of water to a boil. Add 1 tablespoon of salt and the spaghetti and stir. Cook for 5 minutes, then drain in a colander. Place the noodles in a bowl and set aside in a warm place.
2. In a large, wide saucepan, place the chicken stock, mushrooms, peppers, and onions, and bring to a boil over high heat. Once boiling, add the noodles, coconut aminos, and hot sauce and season with salt, if needed. Taste and add more hot sauce, if desired.
3. Pour the soup into a bowl and serve.
Add ¼ cup fresh cilantro to this soup and a wedge of lime for a little more bang and about 4 calories.
178 calories, 1g fat (0.0g sat), 0mg cholesterol, 685mg sodium, 23g carbohydrate, 6.25g fiber, 21.5g protein
Simply Asia Szechwan Hot & Sour Soup
Fat: 5g / Calories: 280 cal