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Easy Chinese Vegetable Soup (From Scratch)

This easy Chinese vegetable soup is a perfect Asian twist on a tasty classic. It’s one of our most popular recipes – healthy, comforting, and better than any canned soup out there.

I’m completely obsessed with soups and chilis these days! I don’t know if it’s because it’s cold outside or because I recently joined Weight Watchers and now I’m interested in delicious, low point meals.

I’m not a big fan of feeling limited when I’m trying to starve myself (kidding!). But seriously, if I want to enjoy some of my favorites, it can be hard when I’m trying to be really good.

And one thing I really love? Chinese takeout. I love Chinese cooking in general, but there’s nothing more fantastic than what comes in those infamous white carry out containers with the red print.

All fried aside, I like healthier items on the menu as well. I love steamed vegetables (of all kinds), and I’m always up for soups. That goes for any type of food, but particularly Asian.

And you don’t have to be on a diet to enjoy my latest recipe: this easy Chinese vegetable soup! I’m a huge fan of vegetable soup recipes, and I think we’re all familiar with the standard.


Chinese Soup Recipes

As I said, I’ve always had a thing for tasty Asian soups. I love wonton soup, egg drop soup, and hot and sour soup is my favorite. My husband is half Chinese and his grandparents owned Chinese restaurants, so I feel like we could be considered experts in what’s good.

Vegetables You’ll Use

In this Chinese vegetable soup recipe, you’ll get some tasty veggies – bok choy, carrots, and mushrooms. Those veggies work together quite well with soy sauce and a touch of sesame oil.

If you can’t find bok choy, replace with Swiss chard, long stem broccoli, broccoli, Chinese leaves (Napa cabbage), green heart cabbage, or spring greens. This will be your main green so make sure you like it!

Low Calorie

This soup is simple but it’s really good. And if you happen to be on WW, it’s only 2 Freestyle points per serving.

How can I make my vegetable soup more flavorful?

If you find this soup needs a bit more flavor, you can add a bit more sesame oil. Obviously that adds calories, so there are some other options:

  • Red pepper flakes
  • Celery salt
  • White wine vinegar
  • Paprika
  • Curry powder
  • or . . . just plain ol’ salt!

Experiment with some spices, don’t give up! I find some people like this soup more seasoned than others. Other people are watching their sodium. Do what works for you.

Chinese vegetable soup

Serves Two

  • 1 head of bok choy, sliced
  • 1 carrot, sliced
  • 2-3 sprigs of cilantro, chopped
  • 1 cup of mushroom, sliced
  • 1 inch ginger, chopped
  • 3-4 cloves of garlic, minced
  • 2 tbsp. of soy sauce
  • 1 tsp of sesame oil
  • 4 cups of vegetable broth (low sodium preferable)
  • Salt and freshly cracked black pepper to taste
  • Green onions for garnish

Add the broth to a large pot. Bring to a boil.

Lower the heat and add in the sliced carrots, sliced mushroom, ginger, garlic, cilantro and bok choy.

Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 – 7 minutes.

Ladle into bowls; drizzle with sesame oil and serve.

Clear vegetable soup

You can garnish with green onions, water chestnuts, bamboo shoots, or anything else that floats your boat. You can also add a splash of rice vinegar for some additional flavor, if you like.

I’m going to be honest, I could call this “restaurant style,” but I possibly love it more than anything I’ve had in a Chinese restaurant before.

Not only is it delicious, but it’s filling – and that’s one thing I love in a soup recipe. Also I’m going to go ahead and call it healthy. I mean, notice how many veggies are in it?

Yield: 2 people

Chinese Vegetable Soup

Clear vegetable soup

This easy Chinese vegetable soup is a perfect Asian twist on a tasty classic. It's one of our most popular recipes - healthy, comforting, and better than any canned soup out there.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 head bok choy (sliced)
  • 1 carrot (sliced)
  • 2-3 sprigs cilantro (chopped)
  • 1 cup sliced mushrooms
  • 1 inch fresh ginger (chopped)
  • 3-4 cloves garlic (minced)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 4 cups vegetable broth (low sodium preferable)
  • salt and freshly ground black pepper to taste


  1. Bring the broth to a boil over medium high heat. Slice up the vegetables.
  2. Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.Vegetables added to the saucepan
  3. Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes. Soy sauce and bok choy on top
  4. Ladle into bowls; drizzle with sesame oil and serve. Chinese vegetable soup


Split between two bowls; about 2 1/2 cups per serving.

Nutrition Information:



Serving Size:

1 cups

Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2408mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 6g

Did you make this recipe?

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Let me know what you think of this delicious Asian vegetable soup in the comments! I’d also love for to to visit the following posts:


Friday 9th of February 2024

Well didn’t make it yet;, but I read some of the comments and I do make other soups. You don’t have to have any broth at all. You can just literally use your seasoning you like; So if you’re cutting up all your own vegetables that are fresh, it Literally is Homemade.


Monday 23rd of January 2023

This is a good base to work off of. I had never made Chinese vegetable soup before so I wasn't sure what sauces to use and what not. I also put a tablespoon of rice vinegar and some other veggies in mine like broccoli, snow peas, and baby corn. If you can find them too, I highly recommend using wood ear mushrooms. Perfect soup mushrooms. Flavor was fantastic!


Monday 23rd of January 2023

Great tips Jennifer! That sounds amazing!


Thursday 12th of January 2023

Made this but added Soba noodles and beansprouts. Was delicious,


Thursday 12th of January 2023

Oh that sounds so good!

Capt. Tom

Monday 19th of December 2022

Too much salt for me, I am on a strict salt diet, 1500mgb per day or less. I weigh out my added salt every morning. Watching how much sodium is in my meals I subtract that from my added salt. I am going to try to make this with low say soy sauce and amp up some of the other spices. I found with other recipes that work well with a little more heat (cyan, or Tabasco) is a good substitute for the salt.

Toni Benn

Thursday 8th of September 2022

I made this and it was soo good. I was sick and it was the perfect soup. I don’t really like ginger so I did without. Used Tamari sauce in lieu of soy sauce as I am GF. Also didn’t add cilantro as I forgot to buy it lol. I seasoned the veggies with the sautéed onion by adding onion and garlic powder, chili powder, salt, pepper and then added the veggie broth, tamari and bok choy last so it didn’t overcook. Added a few splashes of sesame oil and boom, delicious


Thursday 8th of September 2022

I'm glad you liked it - thank you for the comment!

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