Ginger Veggie Noodle Soup

This is a really quick super low calorie soup that's great as a lunch or starter. Make two large servings. I calculated the WW points as 1 point per serving. (FYI- This is a totally thrown together soup, so all measurements are approximate.)

Ginger Veggie Noodle Soup

2 cups vegetable broth
1 package Tofu Shirataki (spaghetti shape) or 1/2 package Yam Noodles
1 oz shredded carrots
1 oz finely sliced shitake mushrooms
1 oz shredded cabbage
2 Tbsp soy sauce (low sodium would be a good idea here)
freshly grated ginger (about a 1/2-1 tsp)
1 clove garlic, grated or very finely chopped
cayenne pepper, to taste (1/8 to 1/4 tsp)

• Add all ingredients, except noodles to a medium saucepan over low heat.
• Rinse noodles well, drain, and pat dry. Cut noodles up into a manageable size, if you wish.
• Once veggies have softened and soup has almost reached a boil, add the noodles, and cook until they are heated through.
• Serve with a wedge of lime and enjoy!