Saturday, Aug 27, 2016
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Asian Noodle and Seafood Soup

4 cups fat-free chicken broth

1 cup water

pound squid, cleaned and cut into rings

1 clove garlic, minced

10-ounce package Asian noodles

6 ounces packaged frozen pea pods

8 ounces surimi seafood or crab, flake-style

1 tablespoon reduced-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

4 teaspoons green onion, chopped for garnish

Combine broth, water, squid, and garlic in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes. Break noodles in half; add to broth along with pea pods, surimi or crab, soy sauce, rice vinegar, and sesame oil. Simmer 3 minutes or until noodles are tender. Ladle into bowls; garnish with green onions.

Yield: 4 to 6 servings

Source: National Fisheries Institute

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