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Full Moon Emerald Soup

1 lb. assorted Chinese greens, such as kai choi (mustard cabbage), baby bok choi, gai lan (Chinese broccoli), and choi sum
1 cup water
1/2 cup dried shiitake mushrooms or cloud ear fungus
3 cups reduced-sodium chicken broth or water
1/2 cup green onions, green and white parts, sliced into 1-inch lengths
1/2 tsp. salt
1/2 tsp. ground white pepper
1 Tbsp. reduced-sodium shoyu
1 tsp. sesame oil
2" piece ginger, peeled, crushed and sliced
4 oz. can sliced water chestnuts
Green onions, thinly sliced, for garnish

Cut greens into 1 1/2-inch lengths; separate stalks from leaves. Set aside. Bring water to a boil; add dried mushrooms or cloud ear fungus. Let soak 30 to 60 minutes. Drain and reserve soaking water. Slice mushrooms into 1/4-inch strips; set aside. Bring 3 cups broth or water to a boil; stir in mushrooms, green onions, salt, pepper, shoyu, sesame oil, ginger and water chestnuts. Reduce heat, cover and simmer 20 minutes. Add vegetable stalks and simmer 5 to 7 minutes. Add leaves and simmer an additional 5 minutes. Remove ginger. Garnish with green onions. Makes 6 servings.

Per serving: Calories 50, protein 4 g., carbohydrates 7 g., total fat 2 g., sodium 380 mg., fiber 2 g., Weight Watchers POINTS value: 1.

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