Prep 20 mins
Cook 20 mins
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. Zero Points!!! From the Weight Watchers website, thought I'd share with my 'zaar friends here.
- 2 cups bok choy, chopped
- 2 cups Chinese cabbage, chopped
- 3 medium garlic, clove(s) minced
- 1⁄4 cup gingerroot, thinly sliced and julienned
- 4 small raw oyster mushrooms, chopped
- 2 cups scallions (chopped)
- 1 cup canned water chestnut, sliced (8 oz can)
- 1⁄2 cup sweet red pepper, thinly sliced
- 1⁄4 teaspoon crushed red pepper flakes
- 6 cups vegetable broth
- 2 cups snow peas, stringed
- 2 tablespoons low sodium soy sauce
- 1⁄2 cup fresh cilantro, finely chopped
- 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.
definitely best when first cooked, and easy to over cook. So does not keep well for leftovers.
Soup is best when first cooked and very hot. For leftovers I strained the juice and poured over a bead of brown rice. Yummy!