Yummy Asian-inspired soup

Hello! Today I have two very yummy Asian-inspired soups for you.

I discovered the first about two weeks ago when I was feeling really sick and had no appetite for anything other than wonton soup. It is so simple:

Put 4-5 frozen potstickers in 1.5 cup reduced-sodium chicken broth. Add a frozen vegetable of your choice (I use French-cut green beans). Add 1-2 tbsp reduced-sodium soy sauce and bring to a boil until potstickers cook. It is sooooo tasty and filling, and low points (about 6).

I got this recipe for Asian Shrimp and Tofu soup out of "The Low GI Diet Cookbook" (p. 87) by Dr. Jennie Brand-Miller (et al) and tweaked it a bit! In fact, I think I would leave the tofu out next time, because it's quite delicious without it.


Soba Noodle Soup with Shrimp and Tofu
Serves: 2

Preparation Time: 10 minutes; Cook Time: 10 minutes

Ingredients:

• 1/2 bundle of soba noodles (about 1.75 oz)
• 2 c stock (I used chicken, but vegetable would be nice, too)
• 1/2 tsp ginger powder, or 1 tsp grated ginger
• 1 tbsp reduced-sodium soy sauce
• 1/2 tbsp lite (reduced-sugar) rice vinegar
• 1/2 tsp sugar
• 1/8 tsp red pepper flakes
• 12 large shrimp, raw, peeled and deveined, with tails
• 1 stalk celery, thinly sliced
• 1 c baby spinach leaves, chopped
• 4 oz firm tofu, cut into small cubes - like I said, I'd leave this out next time! It didn't add much and made the price of the recipe go up

Instructions:
Cook soba for 3 minutes in boiling water. Remove, drain, and rinse with cold water.
Divide evenly among 2 bowls and top with tofu, if using.
In a small pot, combine stock, ginger, soy sauce, rice vinegar, and red pepper flakes. Bring to a boil, reduce the heat, and simmer for 3 minutes.
Add cleaned shrimp, celery, and spinach for 3 minutes, or until shrimp are pink and cooked.
Pour broth over the noodles.
Enjoy!

Nutritional Information, per serving:

• WW PP: 5
• Calories: 290
• Fat: 6g
• Sodium: 1160mg, if you don't use reduced-sodium stock and soy sauce! trust me, use it!
  
• Carbs: 23g
• Fiber: 2g
• Protein: 38g

Please see the bottom of this post for a note about nutritional information and WW points.