Tuesday, April 10, 2012

Asian Inspired Vegetable Soup

I may have over indulged this Easter holiday. Perhaps just a little.
Maybe I shouldn't have eaten those last couple of chocolate cupcakes, or those cookies, or that last bag of M&Ms, or those Reese's Peanut Butter Cups (I'm pretty sure these are injected with something addictive to get you hooked), or those gravy covered turkey sandwiches, or .....well.....I think you see where I am going here.
I was not exactly watching my caloric intake too carefully.
Why does it take so much hard work and struggle to take the weight off but only one over indulgent weekend to put it back on?
Okay. I am done feeling sorry for myself (kind of). Back to healthier eating!!
I found this recipe in one of our mother's old cook books. It had been cut out of a magazine and was being used as a bookmark - to mark a chocolate cheesecake recipe, interestingly enough.
I changed it a bit to reduce the calories and add even more vegetables!

Asian Inspired Vegetable Soup

3 cups bok choy, chopped
2 cups cabbage, chopped
5 large button mushrooms, thinly sliced
2 cups green onions, chopped
8 oz can sliced water chestnuts, drained
1 red pepper, thinly sliced and then slices cut in half
4 cloves garlic, finely chopped
6 cups chicken broth (I used low sodium)
1 Tbsp sweet chili sauce
1/4 cup cooking sherry
 3 Tbsp soy sauce (I used low sodium)
1 Tbsp Oh! So Garlic (Optional)
2 cups snow peas, tips cut off
1 cup fresh bean sprouts
2 cups shrimp (raw)

Place all veggies, except snow peas and bean sprouts, in a large pot. Add the broth and, if necessary, enough water to cover vegetables. Cover and bring to a boil over medium-high heat. 
Add chili sauce, cooking sherry, soy sauce, and Oh! So Garlic(if using). Simmer for about 5 minutes.
Add the snow peas, bean sprouts, and shrimp. Cook another 5 minutes, until shrimp is pink and peas are crisp-tender.

It probably took me about 40 minutes to put this together. The prep work took me a bit longer as I doubled the recipe so had more veggies to chop.
By the way, doubling this makes A LOT of soup.
As with all soups, you can feel free to make substitutions and/or just omit the things you want to.
If you don't have cooking sherry - just leave it out.
Don't like shrimp? Use chicken.
Love fresh ginger? Add some in.
Personally, I don't like the ginger flavoring in any of my dishes....neither does Sue. (I KNOW, we agree on something, holy heck!)

Another bonus with this recipe - I calculated the calories (roughly) using Fitday and it works out to about 70 calories per cup. Nice!
A fast and easy, not to mention delicious, way to get those veggies in.
Yay veggies!


  1. I made this last night and it was the only soup I've ever made that actually turned out! I modified the recipe and used a vegetable broth to make it vegetarian. I also added broccoli and took out cabbage. I also didn't use cooking sherry since we didn't have any. It turned out amazing anyways and made A LOT of soup!