1
2 284-mL cans chicken broth
1/2 can water, or about 1/2 cup
1 to 2 tsp hot chili-garlic sauce
3 tbsp chopped pickled ginger, or 1 tsp grated fresh ginger
1 cup wide rice noodles, broken into 2-in. pieces
170-g can chunk or solid tuna, drained
2 green onions, sliced on the diagonal
Pour broth and water into a large saucepan. Stir in 1 tsp (5 mL) chili-garlic sauce and ginger. Bring mixture to a boil over medium-high heat, stirring occasionally. Taste and stir in an additional tsp (5 mL) chili-garlic sauce, if you'd like it fiery. Stir in noodles. Separate tuna into large pieces, then add to soup. Reduce heat to medium-low. Cover and cook until noodles are soft, about 5 minutes. Stir onions into soup just before serving.
Calories 213, Protein 10.5g, Carbohydrates 37.7g, Fat 1.4g, Fibre 1.7g, Sodium 595mg.