30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe

Ingredients

1 tsp canola oil
12 oz. crimini mushrooms, sliced
2 tbsp minced ginger
2 cloves garlic, minced
½ tsp ground pepper
⅛ tsp salt
7 cups low-sodium vegetable broth
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp hoisin sauce*
6 oz. brown rice noodles
4 cups chopped kale

Instructions

Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
Add the garlic and cook for 1 minute. Season with salt and pepper.
Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.

Notes

Weight Watcher Points: 7 (SmartPoints), 6 (Points+), 4 (Old Points)

* For gluten-free, be sure to use gluten-free hoisin sauce and soy sauce (tamari).

Nutrition Information

7 SmartPoints

mardi 8 mars 2016

Weight Watchers Recipes

30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe

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