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Chinese Vegetable Soup

Chinese Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 128
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth
  • 2 cups water
  • 2 tbsp soy sauce
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 2 medium carrots, thinly sliced on the diagonal
  • 4 oz shiitake mushrooms, stems removed, caps sliced
  • 4 baby bok choy, halved or quartered
  • 4 oz snow peas, trimmed
  • 8 oz firm tofu, cubed
  • 1 tsp toasted sesame oil
  • 2 scallions, sliced

Method
 

  1. Heat a splash of oil in a large pot over medium heat. Sauté the ginger and garlic 30 seconds until fragrant.
  2. Add the broth, water, soy sauce, carrots, and mushrooms. Bring to a boil, then simmer covered for 8 minutes until carrots are tender.
  3. Add the bok choy, snow peas, and tofu. Cook 2 minutes until greens wilt and snow peas are bright green.
  4. Stir in the sesame oil, ladle into bowls, top with scallions, and serve hot.

Notes

If your tofu is very soft, press it under a plate for 10 minutes before cubing to help it hold its shape. The soup tastes even better the next day, though the bok choy will lose some crunch.