Weight Watchers Asian Zero Points Soup Recipe ♥

Nutrition by Daisy Theodora & Bella Mooswah…. True Nauturopaths

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)

¼ 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

¼ teaspoon red pepper flakes (this is a lot, this soup has some heat, if you don't appreciate that, start with ⅛ 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)

½ cup fresh chopped cilantro

Directions at aveggieventure.com

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