Asian Mushroom Soup
2
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This soup tastes like it's been simmering on the stovetop for hours, but all you need is 45 minutes to get it on the table. It features a ton of different kinds of vegetables, from mushrooms to water chestnuts, bok choy, carrots, snow peas, and scallions. They're flavored with an irresistible combination of ginger, garlic, chicken broth, fish sauce, soy sauce, and sambal oelek. Add more or less hot sauce depending on how much heat you and your guests can handle. You can also use whatever veggies you have on hand, from spinach to kale and celery, if you're looking to use some things up.
Ingredients
Toasted sesame oil
1 tsp
Minced ginger
1 Tbsp
Garlic
2 medium clove(s)
Sambal oelek
1 tsp
Fat free chicken broth
4 cup(s)
Water
2 cup(s)
Low sodium soy sauce
2 Tbsp
Fish sauce
1 Tbsp
Cremini mushroom(s)
8 oz
Fresh shiitake mushroom
4 cup(s)
Canned water chestnut(s)
8 oz
Baby bok choy
4 head(s)
Carrots
1 cup(s)
Snow peas
1 cup(s)
Uncooked scallion(s)
0.333 cup(s)
Cilantro
0.333 cup(s)
Fresh lime juice
1 Tbsp
Instructions
1
Heat oil in a large soup pot over low heat. Add ginger, garlic, and sambal oelek; cook, stirring frequently; 1-2 minutes.
2
Add broth, water, soy sauce and fish sauce; stir and bring to a boil over high heat. Reduce heat to low and stir in mushrooms and water chestnuts; simmer, covered, 15 minutes.
3
Add bok choy, carrots and snow peas; stir and cook until vegetables are tender, 5 minutes.
4
Stir in scallions, cilantro and lime juice. Serve garnished with carrots, scallions and cilantro and a dash of sambal oelek, if desired.
5
Serving size: 1 c
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