Photo of Asian-Inspired Vegetable Soup by WW

Asian-Inspired Vegetable Soup

Points® value
Total Time
40 min
20 min
20 min
An Asian spin on a WW favourite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.


Uncooked bok choy

2 cup(s), chopped

Uncooked Chinese cabbage

2 cup(s), chopped

Garlic clove

3 clove(s), medium, minced

Ginger root

¼ cup(s), thinly sliced and julienned

Uncooked oyster mushrooms

4 small, chopped

Uncooked scallions

2 cup(s), chopped

Canned water chestnuts

1 cup(s), sliced (8 oz can)

Red bell pepper

½ cup(s), chopped, thinly sliced

Crushed red pepper flakes

¼ gm

Vegetable broth

6 cup(s)

Snow peas

2 cup(s), stringed

Low sodium soy sauce

2 tbsp(s)


½ cup(s), finely chopped


  1. Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
  2. Stir in soy sauce and cilantro. Yields about 1 cup per serving.