Description
A nourishing and customizable Vegetable Chinese Soup recipe that is easy to make and packed with vitamins and minerals.
Ingredients
- Vegetable broth: 4 cups
- Bok choy: 2 cups, chopped
- Carrots: 2 medium, sliced thinly
- Shiitake mushrooms: 1 cup, sliced
- Firm tofu: 1 cup, cubed
- Green onions: 1/2 cup, chopped
- Fresh ginger: 1 tablespoon, grated
- Garlic: 3 cloves, minced
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon (optional)
- Salt and pepper: to taste
Instructions
- Prepare the vegetables by washing and chopping them into appropriate sizes.
- In a large pot, pour in the vegetable broth and bring it to a gentle simmer over medium heat.
- Add the sliced carrots and shiitake mushrooms to the pot and cook for about 5 minutes.
- Stir in the chopped bok choy and cubed tofu, and let the soup simmer for another 3-4 minutes.
- Season the soup with soy sauce, salt, and pepper to taste, and fold in the chopped green onions just before serving.
Notes
- Choose fresh, seasonal vegetables for the best flavor and nutrition.
- Feel free to customize the soup with your favorite vegetables or proteins.
- For a spicier version, add chili peppers or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegetable Chinese Soup, Healthy Soup, Vegan Recipe, Comfort Food