Country Japanese Noodle Soup
|Uncooked linguine||3 Ounce|
|Low sodium soy sauce||2 Teaspoon|
|Minced ginger root/1/4 teaspoon ground ginger||1 1⁄2 Teaspoon|
|Sirloin steak||1⁄4 Pound, cut crosswise into thin strips|
|Green onions||5 , cut into thin 1 inch slivers|
|Firm tofu||4 Ounce, cut into small cubes|
|Low salt chicken broth||14 Ounce (1 Can)|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can, Del Monte Original Recipe)|
|Ground black pepper||To Taste (Optional)|
|Soy sauce||1 Tablespoon (additional) (Optional)|
In large saucepan, combine tomatoes with juice, broth, pasta, 2 teaspoons soy sauce and ginger with 1 3/4 cups water; bring to a boil.
Cook, uncovered, over medium-high heat 5 minutes.
Add meat, green onions and tofu; cook 4 minutes or until pasta is tender.
Season to taste with pepper and additional soy sauce, if desired.