Weight Watchers Info: 7 PointsPlus per serving. Carbohydrates: 30g per serving.
Ingredients
½ oz small dried shiitake mushrooms
4 oz boneless, skinless chicken breast, cut into thin strips
2 tsp minced ginger root
1 clove garlic, minced
6 cups chicken stock
2 tbsp light or low-sodium soy sauce
6 oz fresh udon noodles
2 cups sliced bok choy
½ cup sliced snow peas
4 oz raw shrimp, peeled, deveined, and chopped
1 cup bean sprouts
2 large green onions
2 tsp sesame oil
3 tbsp chopped fresh parsley
Instructions
In a bowl cover mushrooms with 1 cup boiling water; let stand for 20 minutes. Drain, reserving liquid.
Slice mushroom caps thinly; set aside. Discard stems.
In a nonstick wok or large nonstick saucepan sprayed with cooking spray, cook chicken over medium-high heat for 4 minutes or until meat is barely cooked through. Add ginger root and garlic and cook for 1 more minute. Set aside.
In a large saucepan over high heat, combine stock, soya sauce and reserved mushroom liquid; bring to a boil. Add udon noodles; return to a boil. Reduce heat to medium-high; cook for 4 minutes or until noodles are tender. Add sliced mushroom caps, bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender-crisp.
Add bean sprouts and green onions; cook until heated through.
Drizzle with sesame oil, sprinkle with parsley and serve.
Notes
Serving Size: 1-1/2 cups.
Nutrition Information
Serving size: ¼ of the pot Calories: 296 Fat: 8g Saturated fat: 2g Trans fat: 0g Carbohydrates: 30g Sugar: 8g Sodium: 1161mg Fiber: 3g Protein: 25g Cholesterol: 68mg
Recipe by The Taste Place at https://www.thetasteplace.com/chicken-and-shrimp-udon-soup/