Photo of Asian Mushroom Soup by WW

Asian Mushroom Soup

PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
Add more or less hot sauce depending on how much heat you can handle.


Toasted sesame oil

1 tsp(s)

Minced ginger

1 tbsp(s)

Garlic clove(s)

2 clove(s), medium, minced

Sambal oelek

1 tsp(s), or to taste

Fat-free reduced sodium chicken broth

4 cup(s)


2 cup(s)

Low sodium soy sauce

2 tbsp(s)

Asian fish sauce

1 tbsp(s)

Cremini mushroom(s)

8 oz, sliced

Fresh shiitake mushroom

4 cup(s), sliced

Canned water chestnut(s)

8 oz, drained, sliced

Baby bok choy

4 head(s), roughly chopped

Uncooked carrot(s)

1 cup(s), cut in matchsticks (plus extra for garnish)

Snow peas

1 cup(s)

Uncooked scallion(s)

cup(s), chopped (plus extra for garnish)


cup(s), chopped (plus extra for garnish)

Fresh lime juice

1 tbsp(s)


  1. Heat oil in a large soup pot over low heat. Add ginger, garlic, and sambal oelek; cook, stirring frequently; 1-2 minutes.
  2. Add broth, water, soy sauce and fish sauce; stir and bring to a boil over high heat. Reduce heat to low and stir in mushrooms and water chestnuts; simmer, covered, 15 minutes.
  3. Add bok choy, carrots and snow peas; stir and cook until vegetables are tender, 5 minutes.
  4. Stir in scallions, cilantro and lime juice. Serve garnished with carrots, scallions and cilantro and a dash of sambal oelek, if desired.
  5. Serving size: 1 c