Asian Inspired Soup

2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 garlic cloves, minced
1/4 c. fresh ginger root, thinly sliced, julienned
4 small oyster mushrooms
2 cups scallions, chopped
1 cup canned water chestnuts, sliced (8oz)
1/2 cup red pepper, thinly sliced
1/4 tsp. red pepper falkes
6 cups vegetable broth
1 cup bean sprouts, optional
2 cups snow peas, stringed
2 tbls. low sodium soy sauce
1/2 cup cilantro, finely chopped.

Put Bok Choy, Chinese cabbage, garlic, ginger root, muchrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot, stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer partly covered for about 10 minutes. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering

Add soy sauce and cilantro. Serve

Serving size= 1 cup

Servings 12 cups

Number of Servings: 12

Recipe submitted by SparkPeople user WWGIRLLIFER.