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–+ servings
Clear vegetable soup
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Chinese 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.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 140kcal

Ingredients

  • 1 head bok choy sliced
  • 1 carrot(s) 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

Instructions

  • 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.
    Vegetables added to the saucepan
  • 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
  • Ladle into bowls; drizzle with sesame oil and serve.
    Chinese vegetable soup

Video

Notes

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

Nutrition

Serving: 1cups | Calories: 140kcal | Carbohydrates: 23g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3184mg | Potassium: 1391mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25012IU | Vitamin C: 194mg | Calcium: 466mg | Iron: 4mg