After a weekend of wanton excess, both at the Grapevine Texas Grapefest and visiting one of the best burger joints in the country, last night was all about light, healthy fare. Since my wife has been using Weight Watchers, I figured I’d try for something she could eat to her heart’s content without guilt. This soup is the result.
While this may have Zero Weight Watchers Points, it gets a full ten from us when it comes to flavor and its ability to leave you feeling more than full. The flavors are full and robust and there’s just enough heat in the background to leave you wondering if a glass of tea was enough, or if you should have had milk instead. Even without added meats or proteins, the mushrooms give the soup a deep meaty flavor that lingers on the back of the tongue in a very pleasant way.
This is modified slightly from the original Weight Watchers Recipe, but still contains no points as far as my calculations can determine. (OK, it has one point, but so does the original recipe when I run the numbers. The number refers to the fact that as far as Weight Watchers is concerned, these are all zero point foods, hence zero point soup.) I’ve added bit more liquid so that one batch will last a good long time. Great for guiltless snacks and lunches.
Cooking... by the seat of my Pants!
Ingredients:
- 2 cups bok choy, chopped
- 2 cups Napa cabbage, chopped
- 5 cloves garlic, minced
- 1/4 cup fresh ginger root, thinly sliced and julienned
- 6 oz. shitake mushrooms, sliced
- 2 cups scallions, chopped
- 1 cup canned water chestnuts, sliced (8 oz can)
- 1 can bamboo shoots, sliced (5 oz. can)
- 1/2 cup red pepper, thinly sliced
- 1/4 tsp red pepper flakes
- 8 cups vegetable broth
- 1 cup fresh bean sprouts or half of 1 can of bean sprouts, optional
- 2 cups snow peas, stringed
- 2 Tbsp low-sodium soy sauce
- 1/2 cup cilantro, finely chopped
Method:
Put boc choy, Napa cabbage, garlic, ginger root, shitake mushrooms, scallions, water chestnuts, bamboo shoots, red bell pepper, pepper flakes and vegetable stock into a large soup pot. Stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partally covered for approximtely 10 minutes.
Add bean sprouts, if using, soy sauce and snow peas. Cook for an additional 4 minutes. Stir in cilantro and serve piping hot.
Enjoy!
What I would have dine differently had I thought of it at the time:
If you are making this as a multi-day meal, it might be wise to blanch and shock the snow peas and scallions so that they retain their bright colors. Otherwise the soup turns a kind of a sickly gray green after about an hour, although it still tastes fantastic.
Consider also that since this is simply a radically flavored vegetable mixture, you don’t have to limit its use to soup only. It served me well as poaching liquid for fish later in the evening, and my wife poured it over long grain rice, declaring the result fantastic as well as completely vegetarian. I think it would also be good with a good portion of cellophane noodles or soba noodles if you’re looking for something with a lot more weight to it.
Whatever your chosen method, try this dish! It’s worth it, really!
Links to other recipes like this:
- Weight Watchers Asian Zero Points Soup, from A Veggie Venture
- Weight Watchers Mexican Zero Points Soup, from A Veggie Venture
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Tags: Boc Choy, Low Points, Napa Cabbage, Recipes, Scallions, Soups and Stews, Vegetarian, Weight WatchersCategory : Recipes
This looks delicious and satisfying, think I’ll try since I’ve been overindulging a bit myself:)
Hi Jerry,
For a second there I thought you made Assam Laksa – a spicy sourish broth made from fish and eaten with noodles. And because I thought it was Assam Laksa, I’m craving for some!
This is my first time posting on your food blog. I think I will dropping by more often :)
Cheers!
@Janine,
I highly recommend it! It was fabulous.
Elaine,
I’ve actually never heard of it, but I’m going to look it up in the near future!
This is gorgeous, Jerry. We has soup last night, too, but mediterranean, and it definitely had points considering the pasta. I’d love to try this — my hunkster has lost 11 lubs eating less and doing cardio with some weights. I know he’d like this. Nice job on the photography!
Hey there Jerry,
Jess told me about this recipe this morning. I can’t wait to try it out now!! :o) Have a great day!! :o)
Kim
For the shiitake, did you use fresh or rehydrated?
@kellypea,
Thank you, and thanks again! It really was incredibly good, I’m sure Hubbs would love it.
@kim
Give it a go, it’s definitely something that’s permanently on my go-to list
@Nate,
Fresh, I can’t stand dried shitake. However, if you enjoy them, cut the amount in half and have at it!
Hi, I found your blog on this new directory of WordPress Blogs at blackhatbootcamp.com/listofwordpressblogs. I dont know how your blog came up, must have been a typo, i duno. Anyways, I just clicked it and here I am. Your blog looks good. Have a nice day. James.
THis sounds amazing.. I will be making this real soon.. Thanks for sharring..
@Elaine aka The Expedited Writer : laksa’s main ingredient is made with coconut milk. the appearance is very contrast than the soup on this page. this soup is clear, comparing to laksa which has a “muddy” yellow or brown look.
This looks like something I would like to try on a cold winter day. The fact that there are zero points makes it a great choice.
@James,
Happy coincidences happen. Glad you liked the joint, we do work hard to keep the old girl up.
@PersonaltrainerChicago,
Give it a go, it can’t hurt you
@shasa,
Thanks for the information! Maybe I’ll need to try laksa as well!
@SaladRecipes,
It would be great on a cold winter day. Or a chilly Autumn day, or in spring. Or summer, or… Well, you get my point.
if you like spicy food you should try indonesian food! their food are most likely spicy and really flavorful.
i could give you lots of recommendation since its my favorite food : )
Made the soup today, with some chinese chewy rice cakes in it. Delish!
Glad you liked it! I know we love this particular version.
Wow cool. not only for weight watchers but I think the soup is good in general to everyone. Thanks for the recipe. Ill try it out tonight and see. Thanks you. Your blog is really awesome