Asian Vegetable Soup

This simple and delicious soup is filled with vegetables and delicious asian inspired flavors. You can add noodles to the soup for a little more substance which is what I do for my kids bowls. I love to add poached eggs with runny middles and sliced roasted chicken.

What you need to make asian vegetable soup:

serves 6

• 2 tablespoons toasted sesame oil
• 1 cup onions – finely diced
• 1/4 cup bell pepper – any color, finely diced
• 1/2 cup celery – finely diced
• 1 cup carrots – diced
• 1 small zucchini – diced
• 3 cups savoy, napa or boy choy cabbage – roughly chopped
• 2 cups broccoli florets
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 6 cups chicken stock
• 2 cups water
• 1/4 cup soy sauce
• 1/2 teaspoon salt
• 1 tablespoon honey

Options add in’s:

• 3 packages ramen noodles
• poached eggs
• soft boiled eggs
• roasted chicken breast
• diced green onions
• sesame seeds
• chili sauce

Instructions

1. Add sesame oil to a large stock pot.
2. Add diced onions, bell peppers, celery, carrots and zucchini.
3. Saute that mixture for 4 minutes over medium high heat.
4. Add cabbage, broccoli, garlic powder, ground ginger, chicken stock, water, soy sauce, salt and honey.
5. Simmer mixture for 15-20 minutes or until vegetables are softened.
6. If adding noodles, do so in the last 3-4 minutes of cooking.
7. Add sliced chicken breast, poached or soft boiled eggs, green onions and any other desired toppings.

Print Recipe

5 from 1 vote

Asian Vegetable Soup

Simple and delicious vegetable soup with optional add in's.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Main Dish, Soup, Vegetable

Cuisine: Asian, Dinner, Low Carb, Soup, vegetables

Keyword: 30 minute, Asian, Chicken, Dinner, Easy Recipes, Healthy, Healthy Recipes, low carb, Soup, Vegetables, Weekend Dinner, Weeknight Dinner, Zucchini

Servings: 6 people

Ingredients

• 2 tablespoons Toasted Sesame oil
• 1 cup onions diced
• 1/4 cup bell pepper any color finely diced
• 1/2 cup celery diced
• 1 cup carrots diced
• 1 small zucchini diced
• 3 cups savoy napa or boy choy cabbage - roughly chopped
• 2 cups broccoli florets
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Ginger
• 6 cups Chicken Stock
• 2 cups water
• 1/4 cup soy sauce
• 1/2 teaspoon Salt
• 1 tablespoon Honey
• Optional add in's
• 3 packages ramen noodles
• poached eggs
• soft boiled eggs
• roasted chicken breast
• Diced green onions
• Sesame Seeds
• chili sauce

Instructions

• Add sesame oil to a large stock pot.
• Add diced onions, bell peppers, celery, carrots and zucchini.
• Saute that mixture for 4 minutes over medium high heat.
• Add cabbage, broccoli, garlic powder, ground ginger, chicken stock, water, soy sauce, salt and honey.
• Simmer mixture for 15-20 minutes or until vegetables are softened.
• If adding noodles, do so in the last 3-4 minutes of cooking.
• Add sliced chicken breast, poached or soft boiled eggs, green onions and any other desired toppings.