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Asian Noodle and Seafood Soup

Related recipes: Soup, Low-Sugar
Asian Noodle and Seafood Soup: Main Image
From: National Fisheries Institute

Quick Facts

Servings: 4

Sides & Desserts

  1. Spicy Thai Noodles
  2. Roasted Sesame Green Beans
  3. Ginger Spice Cookies

Wine Pairings

  1. Gewurztraminer
  2. Pinot Blanc

Ingredients

  • 4 cups fat-free chicken broth
  • 1 cup water
  • 1/2 lb squid, cleaned and cut into rings
  • 1 Clove garlic, minced
  • 1/2 10 oz (5 ounces) package Asian noodles
  • 6 oz packaged frozen Chinese pea pods
  • 8 oz surimi seafood, crab-flavored, flake-style
  • 1 Tbs reduced-sodium soy sauce
  • 1 Tbs rice vinegar
  • 4 tsp green onion, chopped for garnish

Directions

  • Combine broth, water, squid and garlic in Dutch oven; bring to a boil. Cover, reduce heat and simmer 20-30 minutes.
  • Break noodles in half; add to broth along with pea pods, surimi, soy sauce, rice vinegar and sesame oil. Simmer 3 minutes, or until noodles are tender. Ladle into bowls; garnish with green onions. Makes 4 to 6 servings.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 409
  Calories from Fat 28 (7%)
(5%)Total Fat 3g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(50%)Cholesterol 149mg
(37%)Sodium 896mg
(21%)Potassium 718mg
Total Carbohydrate 67g
(5%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(68%)Protein 34g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.