Asian-inspired vegetable soup
0
Point(s)
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), chopped
Uncooked Chinese cabbage
2 cup(s), chopped
Garlic
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