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Asian-Inspired Vegetable Soup


Weight Watchers Recipe

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Asian-Inspired Vegetable Soup 0 Picture


  • 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



Step 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.

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


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