Asian Vegetable Soup

[Peggy60 0]

From the Atkins diet

 

Most Asian soups are light, filling, and takes very little time to prepare. If you enjoy a little heat, add a few drops of Asian chili oil before serving.

 

prep time: 10 min.

cook time: 10 min.

 

 

6 cups reduced - sodium chicken broth

2 TLBS. Lite (reduced-sodium)soy sauce

2 cups sliced bok choy(chinese cabbage; (use half

leaves and half stems)

1 (4oz) package exotic mixed sliced mushrooms

2 guarter - size slices fresh ginger

1 garlic clove, very thinly sliced

1 thai or serrano chili, seeded & minced

1 cup diced tomatoes

1/2 cup green onions, sliced

1/2 of 1 (12.3 oz)box tofu cut into 1/2-inch dice

1 medium carrot, peeled and shredded

4 tsp. chopped fresh cilantro, optional

 

 

1. In a large saucepan, bring broth and soy

sauce to boil. Reduce heat; add bok choy,

mushrooms, ginger, garlic, and chili; simmer 5

minutes until bok choy is tender-crisp and

mushrooms are tender.

 

2. Add tomatoes, green onions, tofu, and carrot;

heat for 1 minute. Sprinkle with cilantro, if desired

 

 

6 servings(11/3 cups per serving) 1 Point

 

7 carbohydrates

net carbs: 5.5 grams

fiber: 1.5 grams

protein: 6.5 grams

fat: 2.5 grams

calories: 71

 

 

tips: If you can't fined a prepacked shiitake-oyster mushroom combo, mix 2 ounces of each type of mushroom or simply substitute with a 4-ounce package of siced shiitake mushrooms.