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–+ servings
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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.