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Photo of Asian Mushroom Soup by WW

Asian Mushroom Soup

0
Points® value
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Easy
Add more or less hot sauce depending on how much heat you can handle.

Ingredients

Toasted sesame oil

1 tsp(s)

Minced ginger

1 tbsp(s)

Garlic clove

2 clove(s), medium, minced

Sambal oelek

1 tsp(s), or to taste

Fat-free reduced sodium chicken broth

4 cup(s)

Water

2 cup(s)

Low sodium soy sauce

2 tbsp(s)

Asian fish sauce

1 tbsp(s)

Cremini mushrooms

8 oz, sliced

Fresh shiitake mushroom

4 cup(s), sliced

Canned water chestnuts

8 oz, drained, sliced

Baby bok choy

4 head(s), roughly chopped

Carrots

1 cup(s), cut in matchsticks (plus extra for garnish)

Snow peas

1 cup(s)

Scallions

⅓ cup(s), chopped (plus extra for garnish)

Cilantro

⅓ cup(s), chopped (plus extra for garnish)

Fresh lime juice

1 tbsp(s)

Instructions

  1. Heat oil in a large soup pot over low heat. Add ginger, garlic, and sambal oelek; cook, stirring frequently; 1-2 minutes.
  2. Add broth, water, soy sauce and fish sauce; stir and bring to a boil over high heat. Reduce heat to low and stir in mushrooms and water chestnuts; simmer, covered, 15 minutes.
  3. Add bok choy, carrots and snow peas; stir and cook until vegetables are tender, 5 minutes.
  4. Stir in scallions, cilantro and lime juice. Serve garnished with carrots, scallions and cilantro and a dash of sambal oelek, if desired.
  5. Serving size: 1 c

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