Chinese Vegetable Soup
Chinese vegetable soup is an incredible, light-yet-filling meal that's full of flavor and nutrients. It's naturally vegan and easy to make gluten-free. Ready to eat in less than 20 minutes!
Servings: 2 servings
- 2 cups water
- 4 cups vegetable broth
- 1 head bok choy sliced
- 8 ounces mushrooms sliced
- 1 cup carrots shredded
- 2 teaspoons soy sauce
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- ½ teaspoon sesame oil
- 2 teaspoons salt plus more as needed
- pepper to taste
- cilantro optional, for garnish
- scallions optional, for garnish
In large pot, bring water and broth to boil.
Reduce heat to low. Add bok choy, carrots, and mushrooms. Cook approximately 2 minutes.
Add soy sauce, garlic, ginger, and sesame oil. Cook an additional 2-5 minutes, until bok choy softens.
Stir in salt and pepper, to taste. Portion into bowls and garnish with cilantro and scallions. Serve warm.
Recipe yields approximately 2 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe . Divide the total weight of the recipe (not including the weight of the container the food is in) by 2. Result will be the weight of one serving.
- Make it Gluten-Free: Double check that your broth doesn't include any gluten-containing ingredients, like hydrolized wheat protein, and make sure to use a gluten-free soy sauce (or tamari).
Serving: 1serving | Calories: 141kcal | Carbohydrates: 24g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 4596mg | Potassium: 1647mg | Fiber: 7g | Sugar: 14g | Vitamin A: 29458IU | Vitamin C: 196mg | Calcium: 478mg | Iron: 4mg | Net Carbs: 17g