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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.

Asian vegetable soup with poached eggs, rotisserie chicken breast and green onions.
Asian vegetable soup with ramen noodles, rotisserie chicken breast and green onions added.

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
Cook Time20 minutes
Total Time30 minutes
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.
5 from 1 vote (1 rating without comment)