Weight Watchers Asian Zero Points Soup

• 2 cups bok choy, chopped
• 2 cups Chinese cabbage, chopped
• 3 medium garlic, clove(s) minced
• 1/4 cup gingerroot, thinly sliced and julienned
• 4 small raw oyster mushrooms, chopped
• 2 cups scallions (chopped)
• 1 cup canned water chestnut, sliced (8 oz can)
• 1/2 cup sweet red pepper, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 6 cups vegetable broth
• 2 cups snow peas, stringed
• 2 tablespoons low sodium soy sauce
• 1/2 cup fresh cilantro, finely chopped

1. Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine.
2. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes.
3. Toss in snow peas during the last 3 to 4 minutes of simmering.
4. Stir in soy sauce and cilantro.
5. Yields about 1 cup per serving.

bok choy, chinese cabbage, garlic, gingerroot, oyster mushrooms, scallions, water chestnut, sweet red pepper, red pepper, vegetable broth, snow peas, soy sauce, fresh cilantro

Taken from www.food.com/recipe/weight-watchers-asian-zero-points-soup-291245 (may not work)