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Asian-Inspired Vegetable Soup

Asian-Inspired Vegetable Soup


  • 2 cups chopped uncooked bok choy
  • 2 cups chopped uncooked Chinese cabbage
  • 1/4 cup ginger root, thinly sliced and julienned
  • 4 small uncooked oyster mushrooms), chopped
  • 2 cups chopped uncooked scallions
  • 1 cup sliced canned water chestnuts
  • 1/2 cup thinly sliced sweet red peppers
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups reduced sodium vegetable broth
  • 2 cups stringed snow peas
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup cilantro, finely chopped


  1. 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.
  2. Stir in soy sauce and cilantro.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 37 kcal cal., 0.5 g fat (0 g sat. fat), 7 g carb., 2 g fiber, 3 g sugar, 2 g pro., 26 mg calcium, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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