Asian Vegetable Soup
A light, aromatic, and deeply comforting vegetable soup infused with ginger, garlic, and soy sauce that warms the soul.
Ingredients
- •1 tablespoon toasted sesame oil
- •1 tablespoon vegetable oil
- •1 tablespoon fresh ginger, minced
- •3 cloves garlic, minced
- •6 cups vegetable broth
- •2 tablespoons low-sodium soy sauce
- •1 tablespoon rice vinegar
- •2 medium carrots, sliced into thin rounds
- •1 cup shiitake mushrooms, sliced
- •1 cup bok choy, chopped
- •1/2 cup frozen edamame, shelled
- •4 ounces rice noodles
- •2 green onions, thinly sliced
- •1/2 teaspoon chili garlic sauce (optional)
Instructions
- 1
Heat the sesame and vegetable oils in a large pot over medium heat.
- 2
Add the ginger and garlic, sautéing for about 1 minute until fragrant but not browned.
- 3
Pour in the vegetable broth, soy sauce, and rice vinegar, then bring the mixture to a gentle boil.
- 4
Add the carrots and mushrooms, reducing the heat to low and simmering for 10 minutes until the carrots are tender.
- 5
Stir in the bok choy and edamame, cooking for an additional 3 minutes.
- 6
Add the rice noodles directly to the pot and cook for 3 to 5 minutes, or until the noodles are soft.
- 7
Remove from heat, stir in the green onions, and serve immediately.
💡 Chef tips
- For a heartier soup, add cubed firm tofu during the last 5 minutes of cooking.
- If you plan to store leftovers, keep the noodles separate from the broth to prevent them from becoming mushy.
- You can swap bok choy for baby spinach if preferred; simply stir it in at the very end until just wilted.
✅ How it should turn out
The finished soup should be clear and fragrant with a savory, umami-rich broth, featuring tender vegetables and perfectly soft noodles.