Give takeout a run for its money with this delicious and easy-to-prep Chinese Vegetable Soup.
There are times when nothing can satisfy like a bowl of soup, and this Chinese vegetable soup does not disappoint. With this quick and easy recipe, you can have a steaming bowl of delicious soup on the table in only 20 minutes.
The ginger and garlic in this dish contribute to a flavor that is equal parts warm and satisfying. Chock-full of fresh veggies like celery, bok choy, and carrots, this hearty and colorful soup is sure to brighten any meal. And the delectable broth is light enough that you can enjoy it year-round, from warm summer nights to chilly winter evenings.
Another reason why I love this Chinese vegetable soup is that it’s so easy to customize with your favorite spices or toppings. Served on its own or as part of a larger meal, this delicious soup is a winning choice.
Is Chinese Vegetable Soup Healthy?
Chinese vegetable soup is loaded with fresh veggies full of healthy nutrients. Each serving of this dish contains fiber, plant-based protein, calcium, vitamin C, and more. To reduce the sodium content of this dish, you can opt to use a low-sodium soy sauce. This soup is naturally dairy-free, making it suitable for both vegetarian and vegan diets. For gluten-free diners, you can substitute the soy sauce with tamari, coconut aminos, or a gluten-free soy sauce.
Pack In The Vegetables Or Protein For A Hearty Meal
Although it is often considered a starter or first course, this soup can be customized to stand as a meal on its own. You can add extra ingredients like broccoli, green beans, corn, or peas to make this soup more filling. I also recommend adding a precooked protein source for an easy way to round out this dish. Chicken, turkey, ham, shrimp, crab, or beef would all complement this recipe nicely. You can also spruce up your broth by adding diced tofu, which will soak up the delicious flavors of the soup wonderfully.
How Do I Store Leftovers?
Once cooled to room temperature, refrigerate Chinese vegetable soup in an airtight container for up to 4 days. You can also freeze it after it has chilled for up to 3 months. Remember to leave some room in the containers for the liquid to expand as it freezes. Thaw it overnight in the fridge before reheating.
Serving Suggestions
If you are serving this soup as the first course of a delicious Chinese meal, I recommend pairing it with Air-Fryer Potstickers, Fried Spring Rolls, or Chinese Chicken Wings as appetizers. For an entrée, try Chicken Fried Rice, Beijing Beef, Vegetable Egg Foo Young, or Salt And Pepper Shrimp. A feast like this deserves the perfect dessert, and this light and refreshing Tanghulu Recipe is just the ticket.
Recipe
Ingredients
- 4 cups low-sodium vegetable broth
- 3 cloves garlic minced
- 1 inch fresh ginger chopped
- 1 medium carrot sliced
- 3/4 cup mushrooms sliced
- 1/2 cup celery small-diced
- 1 head bok choy sliced
- 1 1/2 tablespoons soy sauce plus more to taste
- Salt and freshly ground black pepper to taste
- 1 1/4 teaspoons sesame oil
- 2 sprigs cilantro chopped
- 1 green onion sliced
Instructions
- Bring 4 cups of low-sodium vegetable broth to a boil over medium-high heat.
- Lower the heat and add garlic, ginger, carrots, mushrooms, celery, and bok choy. Let the soup simmer for 6-8 minutes until the bok choy is tender.
- Stir in soy sauce and season with salt and pepper to taste. Drizzle sesame oil over the soup and garnish with chopped cilantro and green onion.
- Divide the soup into bowls and serve hot. Enjoy your tasty meal!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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