Weight Watchers Recipes > Soups and drinks > Weight Watchers Asian Noodle Soup Recipe

Weight Watchers Asian Noodle Soup recipe

Ingredients Needed

  1. Chicken Broth - reduced sodium, fat-free (29.0 oz)
  2. Water (1.0 cup (8 fl oz))
  3. Reduced Sodium Soy Sauce (2.0 tbsp)
  4. Minced Garlic (2.0 tsp)
  5. Ginger Root - fresh, and grated (1.0 tbsp)
  6. Shiitake Mushrooms - fresh, stems removed, caps sliced (3.0 cup)
  7. Whole Wheat Spaghetti - uncooked, broken in half (4.0 oz)
  8. Carrots - Raw, sliced (0.75 cup)
  9. Snow Peas - fresh, trimmed, cut in half on the diaglonal (1.25 cup)
  10. Yellow Corn - canned, baby, cut in half (1.0 cup)
  11. Firm Tofu - cut into 1/2-inch chunks (8.0 oz)
  12. Scallions - sliced, uncooked (0.5 cup)


This Asian Noodle Soup can be prepared and served especially during rainy and winter season. Nevertheless, you can serve it anytime you want.

  • Get a large sauce and place it over medium-high heat. Add 29 ounces of fat free and reduced sodium chicken or vegetable broth, 1 cup of water, 2 tablespoons of low sodium soy sauce, 2 teaspoon of minced garlic, and 2 teaspoons of freshly grated ginger.
  • Stir to mix the mentioned ingredients and cook until it starts to boil.
  • Next, add 3 cups of sliced mushrooms, 4 ounces of uncooked whole wheat spaghetti, and ¾ cup of raw and sliced carrots. Cook and let it boil for 5 minutes.
  • After 5 minutes, add 1 and ¼ cups of sliced snow peas, and 1 cup of yellow corn halves. Cook and let it boil for 2 minutes.
  • Then add 8 ounces of tofu chunks, and let it boil for 2 minutes or more, until vegetables are crisp-tender and spaghetti is al dente.
  • When it’s completely cooked, remove the skillet from heat and stir in ½ cup of sliced scallions and add the remaining ginger. Transfer the soup to a large bowl and then serve.
  • Different Types of Asian Noodles:

    There are a lot of noodles that you can use when cooking noodle soup dish. Here are some of them.

    Canton Noodles: This kind of egg noodles are often precooked and dried before packaged. They are known as flat or round noodles and because they are precooked they need only a short cooking time. The estimated cooking time for this kind of noodle is 3 to 4 minutes.

    E-fu noodles (yee-fu noodles): Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are delicate so they need to be handled with care. To soften the noodles you must cook it in boiling water for 1 to 13 minutes.

    Ramen: It is known to be a long thin noodle made with wheat flour. Some ramen noodles also contain eggs.

    The off-white noodle is very famous all over the world and is available in straight rods or crinkled into a brick shape. It is sold fresh, dried, frozen and in instant form, which usually includes a flavor packet.

    Instant ramen noodles have been deep-fried before they are dried to support in removing some of the moisture. There is also a low-fat variety that is made by using a blow-drying method to remove the moisture, rather than deep-frying.

    Shanghai Noodles: This is an 1/8 inch thick egg noodle made with semolina flour. It is commonly found fresh but is also available in thin dried rods.

    Shirataki Noodles: Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku which are taken from the "devil's tongue plant" (Japanese yam). Their texture is slightly rubbery and they do not have any flavor.

    Taiwanese Noodles: Very thin, long noodles made in Taiwan. They are normally prepared with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

    Tofu Noodles: Tofu noodles are available in long spaghetti shaped strands and flat noodles that resemble a rubber band. They are made from compressed tofu, which provides them with a large amount of protein and nutrients.

    They have a chewy texture and are used in stir-fries, soups and salads. They are found fresh and frozen in Asian markets. Tofu noodles are also available dried.

    Udon Noodles: A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

    Wonton Noodles: This very thin egg noodles are available in various widths. Wonton noodles are generally used in soups.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein