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2 cans (14 ounces each) reduced-sodium chicken broth
1 package (3.2 ounces) fresh shiitake mushrooms
1 small bell pepper, chopped (1/2 cup)
1/2 cup snap pea pods
1 teaspoon dried rosemary leaves
1 teaspoon soy sauce
1/2 package (8-ounce size) dried Chinese noodles

Mix all ingredients except noodles in 2-quart saucepan. Heat to boiling over medium heat; boil 3 minutes. Add noodles. Heat to boiling; reduce heat. Simmer uncovered 3 minutes; stirring occasionally

Makes 4 Servings. Per Serving: Calories 155 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 520mg; Potassium 350mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 9g -- % Daily Value: Vitamin A 2%; Vitamin C 18%; Vitamin D 0%; Calcium 2%; Iron 12%; Folic Acid 18% -- Diet Exchanges: 1 Starch; 2 Vegetable; 1/2 Fat -- Weight Watcher Points - 3 Points -- Source: