Asian Noodle Soup (3 points)

4 servings (1/4 noodles, veggies and broth each)

Ingredients:

6 cups chicken broth

1 tbsp soy sauce

1 tsp minced ginger

1 tsp minced garlic

1 tsp sesame oil

3 cups frozen stir fry vegetables

90g dry brown rice noodles

3 medium scallions

Directions:

Bring broth to a boil. Add the soy sauce, ginger, garlic, sesame oil and stir fry vegetables. Let simmer for 2 minutes.

In a medium bowl, add boiling water to the brown rice noodles, enough to cover and soak for 10 minutes until softened. Drain.

Divide the noodles, evenly, into 4 soup bowls, add 1/4 veggies and broth. Top with sliced scallions.