Asian-inspired vegetable soup | Recipes | WW USA

Ingredients

• 2 cup(s), shredded Uncooked bok choy, chopped
• 2 cup(s), shredded Chinese (pak-choi) cabbage, chopped
• 3 clove(s) Garlic, minced
• 1/4 cup(s) Fresh ginger, thinly sliced and julienned
• 4 small Oyster mushroom, chopped
• 2 cup(s), chopped or sliced Scallions, chopped
• 1 cup(s) Canned water chestnuts, sliced (8 oz can)
• 1/2 cup(s) Red bell pepper, thinly sliced
• 1/4 tsp Crushed red pepper flakes
• 6 cup(s) Low sodium vegetable broth
• 2 cup(s), whole Snow peas, stringed
• 2 Tbsp Less sodium soy sauce
• 1/2 cup(s) Cilantro, finely chopped