Asian Vegetable Soup
A deeply comforting, aromatic, and nourishing vegan soup loaded with tender vegetables and fragrant ginger-garlic broth.
Ingredients
- •1 tablespoon vegetable oil
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •4 cups low-sodium vegetable broth (960ml)
- •2 tablespoons low-sodium soy sauce
- •1 tablespoon Asian sesame oil
- •2 carrots, peeled and thinly sliced
- •1 red bell pepper, thinly sliced
- •2 cups bok choy, chopped
- •1 cup snap peas, trimmed
- •7 ounces firm tofu, cubed (200g)
- •4 ounces cremini mushrooms, sliced (115g)
- •2 green onions, thinly sliced for garnish
- •1 teaspoon sriracha or chili garlic sauce (optional)
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat, then add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 2
Pour in the vegetable broth and soy sauce, bring the mixture to a gentle boil, then reduce the heat to low.
- 3
Add the sliced carrots and mushrooms to the pot and simmer for about 8 minutes until the carrots begin to soften.
- 4
Toss in the red bell pepper, snap peas, and cubed tofu, cooking for another 5 minutes until all the vegetables are tender-crisp.
- 5
Stir in the chopped bok choy and sesame oil, cooking for 2 more minutes until the bok choy is just wilted.
- 6
Ladle the hot soup into bowls and garnish with sliced green onions and a drizzle of chili sauce if desired.
💡 Chef tips
- You can easily customize the vegetables based on what is in your fridge, such as adding broccoli florets or baby spinach.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days, though it is best enjoyed fresh.
- For extra protein and a heartier meal, serve this soup over a cup of cooked jasmine rice or rice noodles.
✅ How it should turn out
The finished soup is vibrant and colorful with a fragrant, savory ginger-garlic aroma and a clean, deeply satisfying flavor profile.