Asian-Inspired Vegetable Soup

Prep Time
20 min
Cook Time
20 min
Recipe Details
  • 2 cup(s) uncooked bok choy, chopped
  • 2 cup(s) uncooked Chinese cabbage, chopped
  • 3 clove(s) garlic clove(s), minced
  • 1/4 cup(s) ginger root, thinly sliced and julienned
  • 4 small uncooked oyster mushroom(s), chopped
  • 2 cup(s) uncooked scallion(s), chopped
  • 1 cup(s) canned water chestnut(s), sliced (8 oz can)
  • 1/2 cup(s) sweet red pepper(s), thinly sliced
  • 1/4 tsp crushed red pepper flakes
  • 6 cup(s) reduced sodium vegetable broth
  • 2 cup(s) snow peas, stringed
  • 2 Tbsp low sodium soy sauce
  • 1/2 cup(s) cilantro, finely chopped
  1. 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.
  2. Stir in soy sauce and cilantro. Yields about 1 cup per serving.

A happier, healthier you starts here