Saturday, January 24, 2009

Asian Vegetable Soup - ZERO Points

Sure the garden vegetable soup is good, but that can be a bit tiring after a year of making the same old same old! Since 1/26/09 is the Chinese New Year, why not celebrate by treating yourself to this version of the zero point soup? I really enjoy the flavors in this one!


2 cups bok choy, chopped
2 cups cabbage, chopped
3 cloves garlic, minced
1/4 cup fresh ginger root, finely chopped
4 oyster mushrooms (or any other that is available)
2 cups scallions, sliced
1 8 oz can slice water chestnuts
1 small red bell pepper, diced
1/4 teaspoon red pepper flakes
6 cups chicken or vegetable stock
1 jar or can of bean sprouts (or 1 cup fresh)
2 cups snow peas, cut into spoon size pieces
2 tablespoons soy sauce
1/4 cut cilantro, fine chop
salt and white pepper to taste

  1. Put the bok choy, cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, bell pepper, pepper flakes, and broth into a large pot. Bring to a boil and reduce to a simmer, cooking for 10 minutes.
  2. Add remaining ingredients and cook for 3 - 4 minutes more.

Hope you enjoy this soup in the year of the ox!