30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe {Vegetarian}
This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor! 236 calories and 7 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 235.9kcal
Ingredients
- 1 teaspoon canola oil
- 12 ounces crimini mushrooms sliced
- 2 tablespoons minced ginger
- 2 cloves garlic minced
- ½ teaspoon ground pepper
- ⅛ teaspoon salt
- 7 cups low-sodium vegetable broth
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoons hoisin sauce*
- 6 ounces 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 (Freestyle SmartPoints), 6 (Points+)
* For gluten-free, be sure to use gluten-free hoisin sauce and soy sauce (tamari).
Nutrition
Serving: 2Cups | Calories: 235.9kcal | Carbohydrates: 47.7g | Protein: 8g | Fat: 2.4g | Saturated Fat: 0.1g | Sodium: 1018.6mg | Potassium: 311.4mg | Fiber: 4.7g | Sugar: 6g
