Low Calorie Asian Soup

Name: Low Calorie Asian Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 teaspoon sesame oil; 6 large cremini mushrooms, sliced; 4 garlic cloves, minced; 1 tablespoon sriracha; 8 cups fat free chicken broth, or just enough to cover; 1 tablespoon rice wine vinegar; 3 tablespoons soy sauce; 1/2 tablespoon salt; 1/2 teaspoon white pepper; 1 large head, cleaned, bok choy, roughly cut; 12 ounces cleaned, peeled, medium shrimp, cooked. This is optional; 1 can sliced water chestnuts with juices, 8 ounce can

Taylor Topp Comacho @Tay68cancook

USA

Following a healthier eating lifestyle, I developed this soup that is full of flavor, nutrition and if you add optional shrimp it follows weight watchers points of only 1sp point per serving. Otherwise it contains 0 special points,

Taylor Topp Comacho @Tay68cancook

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Ingredients

30 mins

4 servings

1 teaspoonsesame oil
6large cremini mushrooms, sliced
4garlic cloves, minced
1 tablespoonsriracha
8 cupsfat free chicken broth, or just enough to cover
1 tablespoonrice wine vinegar
3 tablespoonssoy sauce
1/2 tablespoonsalt
1/2 teaspoonwhite pepper
1large head, cleaned, bok choy, roughly cut
12 ouncescleaned, peeled, medium shrimp, cooked. This is optional
1 cansliced water chestnuts with juices, 8 ounce can

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Steps

30 mins

1

In a Dutch oven, over medium heat, add sesame oil.
2

Add in mushrooms and bok choy. Stir.
3

Add all ingredients, stir and bring to low boil.
4

Turn down to simmer and cook for 25 minutes.
5

Serve into bowls nice and hot. If adding shrimp, add 3 ounces per bowl. You may sprinkle a touch of ground pepper over shrimp.
6

I use 3 teaspoons of this broth and add water to cover soup. It can take up to 8 cups of hot water to cover.
7