Dinner

Chinese Vegetable Soup Recipe

Name: Chinese Vegetable Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 4 cups low-sodium vegetable broth; 1 1/2 tablespoons soy sauce (plus more to taste); Salt and freshly ground black pepper to taste; 1 1/4 teaspoons sesame oil; 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); 2 sprigs cilantro (chopped); 1 green onion (sliced)

Bylilan Sage October 4, 2026October 4, 2026

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Introduction

This Chinese Vegetable Soup is a light, comforting dish packed with fresh vegetables and fragrant seasonings. Perfect for a quick lunch or a soothing dinner, it’s easy to prepare and full of wholesome flavors.

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

Step 1: Bring 4 cups of low-sodium vegetable broth to a boil over medium-high heat.
Step 2: Reduce the heat to a simmer, then add the minced garlic, chopped ginger, sliced carrots, mushrooms, diced celery, and sliced bok choy. Let the soup simmer for 6 to 8 minutes, or until the bok choy becomes tender.
Step 3: Stir in 1 1/2 tablespoons of soy sauce and season with salt and freshly ground black pepper to taste.
Step 4: Drizzle the sesame oil over the soup and sprinkle the chopped cilantro and sliced green onion on top as garnish.
Step 5: Divide the soup into bowls and serve hot. Enjoy your tasty meal!

Tips & Variations

For extra protein, add tofu cubes or cooked shredded chicken.
Substitute bok choy with napa cabbage or spinach for a different texture.
Add a pinch of chili flakes if you like a bit of heat.
Use homemade vegetable broth for richer flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until hot. Avoid boiling again to keep the vegetables tender.

How to Serve

A bowl of clear vegetable soup with four main layers visible: at the bottom, a light golden broth; then assorted diced orange carrots and pale green celery pieces; next, sliced white mushrooms with brown edges; and the top layer of bright green leafy vegetables with a slightly shiny texture. The ingredients float evenly in a deep, round white bowl with a speckled brown rim on a white marbled background. Next to the bowl is a small white cup of light brown tea. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen vegetables can be used if fresh ones aren’t available. Just adjust the simmering time to ensure they are heated through without becoming mushy.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and plant-based ingredients, making it a vegan-friendly option. Just check your soy sauce label to confirm it contains no animal products.