Asian-Inspired Zero-POINTS-Value Soup
Sally Downing
ingredients
- 2 cups bok choy, chopped
- 2 cups Chinese cabbage, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh ginger root, thinly sliced and julienned
- 4 small oyster mushrooms, chopped
- 2 cups scallions, chopped
- 1 cup canned water chestnuts, sliced (8 oz can)
- 1/2 cup red pepper, thinly sliced
- 1/4 tsp red pepper flakes
- 6 cups vegetable broth
- 1 cup bean sprouts, optional
- 2 cups snow peas, stringed
- 2 Tbsp low-sodium soy sauce
- 1/2 cup cilantro, finely chopped
directions
- 1
Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable 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 bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.
- 2
Add soy sauce and cilantro. Serve.
- 3
(You can add a package of tortellini to this, but it does add points.)
notes
A Weight Watchers recipe that is tasty and nutritious
Source: MOM
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