6 cups vegetable broth
2 cups bok choy, chopped
2 cups Chinese/Napa cabbage, chopped
1/4 cup fresh ginger, thinly sliced and julienned
4 oyster mushrooms, sliced thin
2 cups scallions / green onions
8 ounce can of sliced water chestnuts, drained
1 red pepper, halved, cored, each half cut into three sections lengthwise, each section sliced thin cross-wise
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 cups snow peas
1 cup fresh bean sprouts
2 tablespoons low sodium soy sauce
1/2 cup fresh chopped cilantro
-Bring the vegetable broth to a boil in sauce pan or in the microwave while prepping the vegetables.
-Collect all the vegetables except the snow peas and bean sprouts in a cold large pot. When those vegetables are prepped, add the hot water, cover and bring to a boil on MEDIUM HIGH. Let simmer for about 5 minutes. Add the bean sprouts and snow peas, cook another 5 minutes. Stir in the soy sauce and cilantro.
