Asian-Inspired Vegetable Soup

Total Time
40 min
20 min
20 min
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.


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


½ cup(s), 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.

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