Ingredients:
6 cups reduced-sodium chicken broth
2 tablespoons lite (reduced-sodium) soy sauce
2 cups sliced bok choy (Chinese cabbage; use half leaves and half stems)
1 (4-ounce) package exotic mixed sliced mushrooms
2 quarter-size slices fresh ginger
1 garlic clove, very thinly sliced
1 Thai or Serrano chili, seeded and minced
1 cup diced tomatoes
1/2 cup green onions, sliced
1/2 of 1 (12.3 ounce) box tofu cut into 1/2 inch dice
1 medium carrot, peeled and shredded
4 teaspoons chopped fresh cilantro, optional


Directions:
Most Asian soups are light, filling and take very little time to prepare. If you enjoy a little heat, add a few drops of Asian chili oil before serving.
In a large saucepan, bring broth and soy sauce to a boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes until bok choy is tender-crisp and mushrooms are tender. Add tomatoes, green onions, tofu, and carrot; heat through for 1 minute. Sprinkle with cilantro, if desired.
All ingedients for this soup can be found in your supermarket. If you can't find a prepackaged mushroom mix, simply mix 2 ounces of shiitake mushrooms and 2 ounces of oyster mushrooms.

Servings: 6 Yield: 1-1/3 cups per serving Carbohydrates: 7 grams Net Carbs: 5.5 grams Fiber: 1.5 grams Protein: 6.5 grams Fat: 2.5 grams Calories: 71