Asian Vegetable Soup Recipe

Name: Asian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1 onions, thinly sliced or 2 scallions, chopped; 2 garlic cloves, minced; 1 tablespoon gingerroot, Minced; 1 1/2 tablespoons soy sauce; 3 stalks bok choy (diagonally sliced, also shred leaves); 1 sweet red pepper, julienned; 1 cup broccoli floret; 1 carrot, shredded; 1 cup mushroom, Sliced; 1/2 cup peas; 2 ounces buckwheat noodles (1/2 cup); 1/2 lb firm tofu, cut in 1/2-inch cubes; 1/4 cup watercress leaf; GARNISH; pea pods, blanched (optional); 1 slice scallion, thinly sliced; celery leaves; toasted sesame seeds; lettuce or watercress leaf, finely chopped

Servings: persons

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
GARNISH
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

1
Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
2
Add onion, garlic, and gignger; simmer for 3 minutes.
3
Stir in remaining stock and soy sauce.
4
Cover pot and bring to a gentle boil.
5
Add remaining ingredients.
6
Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
7
Timing - about 8 minutes.
8
Top each serving with one of the garnishes.
9
VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
10
EGG THREADS:
11
In a small skillet, heat a little margarine.
12
When it begins to bubble, add 1 egg beaten with a little cold water.
13
Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
14
When the egg is lightly cooked, turn it out onto a cutting board.
15
Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

237

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 cups vegetable stock, 1 onions, thinly sliced or 2 scallions, chopped, 2 garlic cloves, minced, 1 tablespoon gingerroot, Minced, and more.

Yes, Asian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions