Weight Watchers Recipes > Soups and drinks > Weight Watchers Asian Vegetable Soup Recipe

Weight Watchers Asian Vegetable Soup recipe
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Ingredients Needed

  1. Bok Choy (Chinese Cabbage, Raw) (2.0 cup of shredded)
  2. Cabbage - Raw (2.0 cup of chopped)
  3. Garlic (3.0 clove)
  4. Ginger (0.25 cup slices)
  5. Oyster Mushroom (4.0 small)
  6. Scallions or Spring Onions (2.0 cup of chopped)
  7. Sliced Water Chestnuts (1.0 can)
  8. Red Peppers, Sweet - Raw (0.5 cup of chopped)
  9. Crushed Red Pepper (0.25 tsp)
  10. Bouillon Vegetable Broth (6.0 cup)
  11. Premium Snow Peas (2.0 cup)
  12. Soy Sauce (Shoyu) (Low Sodium) (2.0 tbsp)
  13. Cilantro (Coriander) (0.5 cup)

Instructions

This is a heart warming vegetable soup that is Asian-inspired. Every spoonful is good for your body, packed with all the nutrients from the different vegetables. It’s great as a meal starter or for a light midday snack.

  • Prepare all the ingredients as listed in the recipe above. Don’t start cooking unless you have all the ingredients by your kitchen counter.
  • Thoroughly wash the vegetables to remove dirt and other impurities that may have clung to them. Make sure to wash the inner portions of the leaves as well.
  • Separate the bok choy leaves. I like to leave them this big but if you find it hard to eat this way, you can chop them into smaller segments. It would be best to chop them lengthwise and not crosswise.
  • Roughly chop the Chinese cabbage, scallion, cilantro, and water chestnuts.
  • Thinly slice the ginger and the sweet red peppers into strips. Mince the cloves of garlic.
  • As for the oyster mushrooms, leave them whole or slice them into halves.
  • Take out your large stock pot and pour the vegetable broth into it. Set the heat to high.
  • Add the bok choy, Chinese cabbage, garlic, ginger root, oyster mushroom, scallions, water chestnuts, red pepper, red pepper flakes into the stock.
  • Bring the mixture to a boil. Once boiling already, reduce the heat to low. Partly cover the pot and let the mixture simmer for about 10 minutes.
  • Add the snow peas in the last 3 minutes of simmering.
  • Pour the soy sauce and cilantro into your soup. Mix and taste your soup. Adjust the seasoning by adding more soy sauce, salt, and pepper. Adjust according to your taste preference.
  • If you like your vegetables to have a little bit of crisp, add the bok choy and the Chinese cabbage in the last minute of cooking. That should be just about enough time to cook them without causing them wilt completely.
  • Transfer your soup to a single serve bowl and enjoy it while it’s hot. A serving of this delicious soup is about 1 cup.
  • Instead of using vegetable stock for your soup’s base, you may use mushroom broth instead. Alternatively, you may also use chicken broth if you prefer a stronger and meatier flavor.
  • You can add other vegetables like broccoli and carrots to the mix. These however are not Asian-inspired as the title suggests.
  • Aside from other vegetables, you can also add bite-size chicken or pork meat. Shelled and deveined shrimps would also go well with this soup.
  • If you need to take in more carbohydrates, adding Chinese noodles would be the way to go.

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Nutritional Information for 1 Serving

  • Calories

    35.7

  • Fat

    0.1g

  • Carbs

    6.5g

  • Protein

    2.6g