Asian Inspired Vegetable Soup

• IELD: 12 servings
• |
• PREP TIME: 20 min
• |
• COOK TIME: 20 min

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)
	¼ 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)
	½ cup(s) sweet red pepper(s), thinly sliced
	¼ tsp crushed red pepper flakes
	6 cup(s) vegetable broth
	2 cup(s) snow peas, stringed
	2 Tbsp low-sodium soy sauce
	½ 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.