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Asian-Inspired Vegetable Soup
- Total Time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 12
- Difficulty
- Easy
An Asian spin on a WW favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.
Ingredients
uncooked bok choy
2 cup(s), chopped
uncooked Chinese cabbage
2 cup(s), chopped
garlic clove(s)
3 medium clove(s), minced
ginger root
¼ cup(s), thinly sliced and julienned
uncooked oyster mushroom(s)
4 small, chopped
uncooked scallion(s)
2 cup(s), chopped
canned water chestnut(s)
1 cup(s), sliced (8 oz can)
sweet red pepper(s)
½ cup(s), thinly sliced
crushed red pepper flakes
¼ tsp
fat free reduced sodium vegetable broth
6 cup(s)
snow peas
2 cup(s), stringed
low sodium soy sauce
2 Tbsp
cilantro
½ cup(s), finely chopped
