Asian-Inspired Vegetable Soup

Weight Watchers Recipe Ratings (484) Rate it 1PointsPlus Value
Asian-Inspired Vegetable Soup
Asian-Inspired Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    cup(s) uncooked bok choy, chopped

  • 2

    cup(s) uncooked Chinese cabbage, chopped

  • 3

    clove(s) (medium) garlic clove(s), minced

  • 1/4

    cup(s) ginger root, thinly sliced and julienned

  • 4

    small uncooked oyster mushroom(s), chopped

  • 2

    cup(s) uncooked scallion(s), chopped

  • 1

    cup(s) canned water chestnut(s), sliced (8 oz can)

  • 1/2

    cup(s) sweet red pepper(s), thinly sliced

  • 1/4

    tsp crushed red pepper flakes

  • 6

    cup(s) vegetable broth

  • 2

    cup(s) snow peas, stringed

  • 2

    Tbsp low-sodium soy sauce

  • 1/2

    cup(s) cilantro, finely chopped

Directions

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. Stir in soy sauce and cilantro. Yields about 1 cup per serving

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