Asian-inspired vegetable soup
0
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
12
Difficulty
Easy
Here's an Asian spin on a traditional veggie-packed soup. It tastes like it took hours to make, but all you need is 40 minutes to get it on the table. You only need just one pot to make it too. This soup includes bok choy, Chinese cabbage, garlic, ginger, oyster mushrooms, scallions, snow peas sweet red peppers, and red pepper flakes for a touch of heat. We call for chopped cilantro as the garnish, but feel free to use whatever fresh herbs you have on hand. You can also double the recipe and freeze it in 1-cup servings for a late afternoon snack or dinnertime starter.
Ingredients
Uncooked bok choy
2 cup(s), shredded, chopped
Chinese (pak-choi) cabbage
2 cup(s), shredded, chopped
Garlic
3 clove(s), minced
Fresh ginger
¼ cup(s), thinly sliced and julienned
Oyster mushroom
4 small, chopped
Scallions
2 cup(s), chopped, chopped
Canned water chestnuts
1 cup(s), sliced (8 oz can)
Red bell pepper
½ cup(s), thinly sliced
Crushed red pepper flakes
¼ tsp
Low sodium vegetable broth
6 cup(s)
Snow peas
2 cup(s), whole, stringed
Less sodium soy sauce
2 Tbsp
Cilantro
½ cup(s), finely chopped
