Asian Mushroom Soup
0
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Easy
This soup tastes like it's been simmering on the stovetop for hours, but all you need is 45 minutes to get it on the table. It features a ton of different kinds of vegetables, from mushrooms to water chestnuts, bok choy, carrots, snow peas, and scallions. They're flavored with an irresistible combination of ginger, garlic, chicken broth, fish sauce, soy sauce, and sambal oelek. Add more or less hot sauce depending on how much heat you and your guests can handle. You can also use whatever veggies you have on hand, from spinach to kale and celery, if you're looking to use some things up.
Ingredients
Toasted sesame oil
1 tsp
Minced ginger
1 Tbsp
Garlic
2 clove(s), minced
Sambal oelek
1 tsp, or to taste
Fat free chicken broth
4 cup(s)
Water
2 cup(s)
Low sodium soy sauce
2 Tbsp
Fish sauce
1 Tbsp
Cremini mushroom
8 oz, sliced
Shiitake mushroom
4 cup(s), sliced, 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), whole
Scallions
⅓ cup(s), chopped, chopped (plus extra for garnish)
Cilantro
⅓ cup(s), chopped (plus extra for garnish)
Fresh lime juice
1 Tbsp