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.
To get the recipe card, simply scroll to the bottom of the post.
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!
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
- 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 Recipe
- 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.
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?
- 1 head bok choy (sliced)
- 1 carrot (sliced)
- 2-3 sprigs cilantro (chopped)
- 1 cup mushrooms, (sliced)
- 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
- Bring the broth to a boil over medium high heat. Slice up the vegetables.
- Lower the heat and add in the carrots, mushrooms, 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.
Split between two bowls; about 2 1/2 cups per serving.
Serving Size:1 cups
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2408mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 6g
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: