Asian mushroom soup

Add more or less hot sauce depending on how much heat you can handle.

Total Time: 0:45
Prep: 0:25
Cook **:** 0:20
Serves **:** 8
Difficulty: Easy

1 tsp toasted sesame oil
1 Tbsp minced ginger
2 medium garlic cloves, minced
1 tsp sambal oelek, or to taste
4 cups fat free chicken broth
2 cups water
2 Tbsp low sodium soy sauce
1 Tbsp fish sauce
8 oz cremini mushrooms, sliced
4 cups fresh shiitake mushroom, sliced
8 oz canned water chestnut(s), drained, sliced
4 heads uncooked bok choy, baby variety, roughly chopped
1 cup uncooked carrot(s), cut in matchsticks (plus extra for garnish)
1 cup snow peas
1⁄3 cup uncooked scallions, chopped (plus extra for garnish)
1⁄3 cup cilantro, chopped (plus extra for garnish)
1 Tbsp fresh lime juice

Heat oil in a large soup pot over low heat. Add ginger, garlic, and sambal oelek; cook, stirring frequently; 1-2 minutes.

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.

Add bok choy, carrots and snow peas; stir and cook until vegetables are tender, 5 minutes.

Stir in scallions, cilantro and lime juice. Serve garnished with carrots, scallions and cilantro and a dash of sambal oelek, if desired.

Serving size: 1 c.

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