Weight Watchers Zero Point Asian Soup

• Produce

  • 1 can Bamboo shoots
  • 2 cups Bok choy
  • 1/2 cup Cilantro
  • 5 cloves Garlic
  • 1/4 cup Ginger, fresh root
  • 2 cups Napa cabbage
  • 1/2 cup Red bell pepper
  • 2 cups Scallions
  • 6 oz Shitake mushrooms
  • 2 cups Snow peas

• Canned Goods

  • 8 cups Vegetable broth
  • 1 cup Water chestnuts, canned

• Condiments

  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Other

  • 1 cup Fresh bean sprouts or half of 1 can of bean sprouts, optional

Found on unclejerryskitchen.com

Description

Ingredients

• 2 cups bok choy, chopped
• 2 cups Napa cabbage, chopped
• 5 cloves garlic, minced
• 1/4 cup fresh ginger root, thinly sliced and julienned
• 6 ounces. shitake mushrooms, sliced
• 2 cups scallions, chopped
• 1 cup canned water chestnuts, sliced (8 oz can)
• 1 can bamboo shoots, sliced (5 oz. can)
• 1/2 cup red bell pepper, thinly sliced
• 1/4 teaspoon red pepper flakes
• 8 cups vegetable broth
• 1 cup fresh bean sprouts or half of 1 can of bean sprouts, optional
• 2 cups snow peas, stringed
• 2 Tablespoons low-sodium soy sauce
• 1/2 cup cilantro, finely chopped

Directions

• Put boc choy, Napa cabbage, garlic, ginger root, shitake mushrooms, scallions, water chestnuts, bamboo shoots, red bell pepper, pepper flakes and vegetable stock into a large soup pot. Stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partally covered for approximtely 10 minutes.
• Add bean sprouts, if using, soy sauce and snow peas. Cook for an additional 4 minutes. Stir in cilantro and serve piping hot.
• Enjoy!