Asian-Inspired Vegetable Soup
- Total Time
- 0:40
- Prep
- 0:20
- Cook
- 0:20
- Serves
- 12
- Difficulty
- Easy
An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.
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uncooked bok choy2 cup(s), chopped
-
uncooked Chinese cabbage2 cup(s), chopped
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garlic clove(s)3 clove(s), medium, minced
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ginger root¼ cup(s), thinly sliced and julienned
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uncooked oyster mushroom(s)4 small, chopped
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uncooked scallion(s)2 cup(s), chopped
-
canned water chestnut(s)1 cup(s), sliced (8 oz can)
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sweet red pepper(s)½ cup(s), thinly sliced
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crushed red pepper flakes¼ tsp
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reduced sodium vegetable broth6 cup(s)
-
snow peas2 cup(s), stringed
-
low sodium soy sauce2 Tbsp
-
cilantro½ cup(s), finely chopped
- 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.
- Stir in soy sauce and cilantro. Yields about 1 cup per serving.