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

Asian Vegetable Soup

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

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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.