Asian Vegetable Soup
A comforting, aromatic, and nutrient-packed vegan soup loaded with vibrant vegetables and savory umami broth.
Ingredients
- •1 tablespoon vegetable oil
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •4 cups low-sodium vegetable broth (950ml)
- •2 tablespoons low-sodium soy sauce
- •1 tablespoon Asian sesame oil
- •1 tablespoon rice vinegar
- •2 cups bok choy, chopped (150g)
- •1 cup shiitake mushrooms, sliced (100g)
- •1 medium carrot, julienned (70g)
- •1 cup snap peas, trimmed (100g)
- •7 ounces firm tofu, cubed (200g)
- •2 green onions, thinly sliced
- •1 teaspoon sriracha or chili garlic sauce (optional)
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, making sure not to burn them.
- 3
Pour in the vegetable broth, soy sauce, rice vinegar, and sesame oil, bringing the mixture to a gentle boil.
- 4
Add the sliced shiitake mushrooms and julienned carrots, reduce the heat to a simmer, and cook for 10 minutes until the vegetables start to soften.
- 5
Gently stir in the snap peas, chopped bok choy, and cubed firm tofu, simmering for another 5 minutes until the greens are tender and the tofu is heated through.
- 6
Remove the pot from the heat and stir in the chili garlic sauce if you prefer a little spice.
- 7
Ladle the hot soup into bowls and garnish generously with sliced green onions before serving.
💡 Chef tips
- You can easily substitute bok choy with baby spinach or Napa cabbage depending on what you have in your fridge.
- 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, you can add pre-cooked ramen noodles or rice noodles directly to the bowls before pouring the hot soup over them.
✅ How it should turn out
The finished soup should be aromatic and savory with a clear, ginger-infused broth, tender-crisp vibrant vegetables, and silky cubes of tofu.