Vietnamese Soup - {Faux Pho}

Recipe Ingredients

3 cups	711ml	Low-sodium chicken broth
3 oz	85g	Capellini (angel-hair pasta)
1/2 cup	73g / 2.6oz	Chopped watercress
1/2 cup	118ml	Sliced radishes
1/2 lb	227g / 8oz	Reduced-fat firm tofu - cubed
1/2 cup	80g / 2.8oz	Bean sprouts
1 tablespoon	15ml	Sesame seeds - toasted*

Recipe Instructions

* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until lightly browned, 1-2 minutes.

In a medium nonstick saucepan, bring the broth, capellini, watercress and radishes to a boil. Reduce the heat and simmer, covered, until the capellini is tender, about 3 minutes.

Increase the heat and stir in the tofu, bean sprouts, vinegar, tamari and oil; cook, stirring as needed, until heated though, about 3 minutes. Serve, sprinkled with the sesame seeds.

This recipe yields 2 servings.

Per Serving: 314 Calories, 9 g Total Fat, 2 g Saturated Fat, 6 mg Cholesterol, 603 mg Sodium, 40 g Total Carbohydrate, 2 g Dietary Fiber, 19 g Protein, 135 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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