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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