Asian Mushroom Soup
0
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Add more or less hot sauce depending on how much heat you can handle.
Ingredients
Toasted sesame oil
1 tsp(s)
Minced ginger
1 tbsp(s)
Garlic clove
2 clove(s), medium, minced
Sambal oelek
1 tsp(s), or to taste
Fat-free reduced sodium chicken broth
4 cup(s)
Water
2 cup(s)
Low sodium soy sauce
2 tbsp(s)
Asian fish sauce
1 tbsp(s)
Cremini mushrooms
8 oz, sliced
Fresh shiitake mushroom
4 cup(s), sliced
Canned water chestnuts
8 oz, drained, sliced
Baby bok choy
4 head(s), roughly chopped
Carrots
1 cup(s), cut in matchsticks (plus extra for garnish)
Snow peas
1 cup(s)
Scallions
⅓ cup(s), chopped (plus extra for garnish)
Cilantro
⅓ cup(s), chopped (plus extra for garnish)
Fresh lime juice
1 tbsp(s)
Instructions
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
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