2008 A Veggie Venture Weight Watchers Asian Zero Points Soup 808-400

WEIGHT WATCHERS ASIAN ZERO POINTS SOUP


Hands-on time: 35 minutes
Time to table: 45 minutes
Makes 10 cups
6 cups vegetable broth (I used 6 cups water and Better for Bouillon)

2 cups bok choy, chopped (use the leftover bok choy to make this great bok choy salad or check the other bok choy recipes)
2 cups Chinese/Napa cabbage, chopped (use the leftover Napa cabbage in this salad with Asian-inspired dressing)
1/4 cup fresh ginger, thinly sliced and julienned
4 oyster mushrooms, sliced thin (I used shiitake mushrooms, next time I will use more mushrooms)
2 cups scallions / green onions (this is a lot of onion, almost two entire bunches, 14 individual onions)
8 ounce can of sliced water chestnuts, drained
1 red pepper, halved, cored, each half cut into three sections lengthwise, each section sliced thin cross-wise (nestle the three sections together to speed along the cutting)
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (this is a lot, this soup has some heat, if you don’t appreciate that, start with 1/8 teaspoon or even 1/16; the heat does moderate after being refrigerated for 24 hours)

2 cups snow peas (these are far cheaper from the frozen section and don’t require stringing, if using fresh cut off the tips and then along the string-y side, that’s the side opposite the peas)
1 cup fresh bean sprouts

2 tablespoons soy sauce (I used shozu, a fruity soy sauce, next time I’ll use regular soy sauce for more substance)
1/2 cup fresh chopped cilantro

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Collect all the vegetables except the snow peas and bean sprouts in a cold large pot or Dutch oven. When those vegetables are prepped, add the hot water, cover and bring to a boil on MEDIUM HIGH. Let simmer for about 5 minutes. Add the bean sprouts and snow peas, cook another 5 minutes. Stir in the soy sauce and cilantro.

NUTRITION ESTIMATE
Per Cup: 69 Cal (3% from Fat, 24% from Protein, 72% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 14 g Carb; 3 g Fiber; NetCarb11; 4 g Sugar; 54 mg Calcium; 1 mg Iron; 537 mg Sodium; 0 mg Cholesterol;

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