Chinese Vegetable Soup Recipe Recipe

Name: Chinese Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-6 lbs Chinese Vegetables (I have used Baby Bok Choy, Chinese Mustard Greens (gai choi), and Chinese or Vietnamese Spinach); 2 packages Tofu; ½ cups water; 1 Tbsp Hon Dashi (japanese fish stock) or other fish stock (use chicken broth as a substitute); 1 Tbsp Fish Sauce; 1 Tbsp Soy Sauce; 4 Tbsp Miso; 1 Tbsp chopped garlic; 1 Tsp minced ginger; 2 Tbsp torn fresh Basil leaves; 2 Tbsp Chili Sauce or to taste (I've used Thai Tom Yum soup base as well as regular red asian chili sauces)

Servings: persons

5-6 lbs Chinese Vegetables (I have used Baby Bok Choy, Chinese Mustard Greens (gai choi), and Chinese or Vietnamese Spinach)
2 packages Tofu
½ cups water
1 Tbsp Hon Dashi (japanese fish stock) or other fish stock (use chicken broth as a substitute)
1 Tbsp Fish Sauce
1 Tbsp Soy Sauce
4 Tbsp Miso
1 Tbsp chopped garlic
1 Tsp minced ginger
2 Tbsp torn fresh Basil leaves
2 Tbsp Chili Sauce or to taste (I've used Thai Tom Yum soup base as well as regular red asian chili sauces)

1
Add water, fish or chicken stock, fish sauce, soy sauce, miso, garlic and ginger to a large pot and bring to boil over high heat.
2
If you are not feeding kids, add the Tom Yum or Chili Sauce to the pot at this time.
3
Add gradually and taste to ensure you get the proper level of spiciness for your liking.
4
You'll need to stir the pot a bit to help the Miso dissolve into the broth.
5
Chop the Baby Bok Choy into thirds and add to pot.
6
Let boil for 1-2 minutes.
7
While Bok Choy is boiling chop remaining vegetables into similar sized pieces and add to pot.
8
Chop tofu into 1 inch squares and add to pot.
9
Tear basil leaves and add to pot.
10
Let boil for an additional 2-3 minutes, turn off, and serve.
11
If serving for kids, reserve the chili sauce for the end and add individually to the adults bowls.
12
I sometimes add chicken for the kids since they don't like Tofu as much as I do.
13
It tastes great with Chicken too.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5-6 lbs Chinese Vegetables (I have used Baby Bok Choy, Chinese Mustard Greens (gai choi), and Chinese or Vietnamese Spinach), 2 packages Tofu, ½ cups water, 1 Tbsp Hon Dashi (japanese fish stock) or other fish stock (use chicken broth as a substitute), and more.

Yes, Chinese Vegetable Soup Recipe 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.

Chinese Vegetable Soup Recipe

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