Veggie Wonton Soup

*mine is a little plain due to using what was on hand

love asian food but not the calories? i'm a huge fan of wonton soup, udon noodle soup & sweet & sour soup...but i'm not a huge fan of the amount of calories these dishes can pack! i had an amazing go-to spot in nyc that made a delicious udon noodle soup so it inspired me to try to recreate it in my home-low cal style!

this is the perfect, busy girls, asian-inspired noodle soup that can be made with simple ingredients. it's filling & most importantly, low in calories-around 245 for the 2 1/2 cups it makes!

{veggie wonton soup}

ingredients {in order of use}

*serves 1-2

• 2 cups chicken broth
• 1 zucchini
• optional veggies: carrots, broccoli, mushrooms, sprouts
• 8 annie chun's mini wontons {i like garlic chicken & cilantro; found in the organic section}
• 1 ounce annie chun's rice noodles {found in the organic section}
• pinch of red pepper flakes, optional
• soy sauce, optional

1. in a small pot, add chicken broth & bring to medium heat. using a peeler, peel zucchini into ribbons directly into pot. add any other veggies you choose. add frozen mini wontons & allow to cook for 5 minutes.

2. add noodles & a pinch of red pepper flakes {if you prefer spicier!}. allow noodles to cook for about 2 minutes. transfer to a large bowl {if making for one} & add soy sauce. enjoy!