0 Smart points
Ingredients
- 2 cups bok choy, chopped
- 2 cups Napa cabbage, chopped
- 5 cloves garlic, minced
- 1/4 cup fresh ginger root, thinly sliced and julienned
- 6 ounces. shitake mushrooms, sliced
- 2 cups scallions, chopped
- 1 cup canned water chestnuts, sliced (8 oz can)
- 1 can bamboo shoots, sliced (5 oz. can)
- 1/2 cup red bell pepper, thinly sliced
- 1/4 teaspoon red pepper flakes
- 8 cups vegetable broth
- 1 cup fresh bean sprouts or half of 1 can of bean sprouts, optional
- 2 cups snow peas, stringed
- 2 Tablespoons low-sodium soy sauce
- 1/2 cup cilantro, finely chopped
Method
- Put boc choy, Napa cabbage, garlic, ginger root, shitake mushrooms, scallions, water chestnuts, bamboo shoots, red bell pepper, pepper flakes and vegetable stock into a large soup pot. Stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partally covered for approximtely 10 minutes.
- Add bean sprouts, if using, soy sauce and snow peas. Cook for an additional 4 minutes. Stir in cilantro and serve piping hot.
Enjoy!
