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Hawaiian-Ginger Vegetable Soup

50 Minutes Total time 20 Minutes Prep time 30 Minutes Cook Time 169 Calories 4 Servings



  1. Heat oil in a large saucepot over medium-high heat. Add carrots and celery; cook 3 minutes or until tender-crisp, stirring occasionally. Stir in mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in slaw, snap peas and ginger; cook 2 minutes or until cabbage is tender-crisp, stirring occasionally.
  2. Stir in broth and soy sauce; heat to a simmer. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Serve soup garnished with bell pepper and/or cilantro, if desired. Makes about 6 cups.

Tips & tricks

Additional vegetables to experiment with in this soup include enoki mushrooms, mung bean sprouts and/or fresh Thai basil.
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