Asian Inspired Vegetable Soup

Course: soups PointsPlus™ Value:    1 Servings:  12 Preparation Time:  20 min Cooking Time:  20 min Level of Difficulty:  Easy   An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter. Ingredients   2 cup(s) bok choy, chopped      2 cup(s) chinese cabbage, chopped    3 clove(s) garlic clove(s), minced (medium)    1/4 cup(s) ginger root, thinly sliced and julienned      4 small raw oyster mushrooms, chopped      2 cup(s) scallion(s), chopped      1 cup(s) canned water chestnuts, sliced (8 oz can)      1/2 cup(s) sweet red pepper(s), thinly sliced    1/4 tsp crushed red pepper flakes      6 cup(s) vegetable broth      2 cup(s) snow peas, stringed    2 Tbsp low-sodium soy sauce    1/2 cup(s) cilantro, finely chopped    Instructions 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. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering. Stir in soy sauce and cilantro. Yields about 1 cup per serving.