Photo of Asian-inspired vegetable soup by WW

Asian-inspired vegetable soup

Total Time
40 min
20 min
20 min
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.


Uncooked bok choy

2 cup(s), chopped

Uncooked Chinese cabbage

2 cup(s), chopped


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.