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4.86 from 7 votes

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
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soups
Cuisine: Asian
Keyword: Vegan, Vegetarian
Servings: 4 Servings
Calories: 235.9kcal

Ingredients

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