Asian Inspired Vegetable Soup - WW

By sheilaolim

An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.

Ingredients

• 2 cup(s) bok choy, chopped
• 2 cup(s) chinese cabbage, chopped
• 3 clove(s) garlic clove(s), minced (medium)
• 1/4 cup(s) ginger root, thinly sliced and julienned
• 4 small raw oyster mushrooms, chopped
• 2 cup(s) scallion(s), chopped
• 1 cup(s) canned water chestnuts, 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

Preparation

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.