Asian Inspired Soup

Makes 12 cups

A tasty WW recipe

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

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. · Add soy sauce and cilantro. Serve.