Dinner

Chinese Vegetable Soup Recipe

Name: Chinese Vegetable Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 4 cups low-sodium vegetable broth; 3 cloves garlic, minced; 1 inch fresh ginger, chopped; 1 medium carrot, sliced; 3/4 cup mushrooms, sliced; 1/2 cup celery, small-diced; 1 head bok choy, sliced; 1 1/2 tablespoons soy sauce plus more to taste; Salt and freshly ground black pepper to taste; 1 1/4 teaspoons sesame oil; 2 sprigs cilantro, chopped; 1 green onion, sliced

ByClara Bennett October 5, 2026October 5, 2026

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Introduction

This Chinese Vegetable Soup is a light and flavorful broth filled with fresh vegetables and aromatic seasonings. It’s a comforting, healthy dish that’s perfect for any season and easy to make at home.

A red pot with white inside filled with clear broth soup, showing layers of light green celery pieces, dark green leafy vegetables, sliced white and brown mushrooms, small diced orange carrot bits, and chopped green herbs floating on the surface. A silver ladle is scooping up the soup, holding some of the vegetables and herbs above the broth. The pot is set on a white marbled surface with a small white cup partially visible at the bottom left. The colors show fresh greens, orange, and earthy mushrooms against the dark soup base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups low-sodium vegetable broth
3 cloves garlic (minced)
1 inch fresh ginger (chopped)
1 medium carrot (sliced)
3/4 cup mushrooms (sliced)
1/2 cup celery (small-diced)
1 head bok choy (sliced)
1 1/2 tablespoons soy sauce (plus more to taste)
Salt and freshly ground black pepper to taste
1 1/4 teaspoons sesame oil
2 sprigs cilantro (chopped)
1 green onion (sliced)

Instructions

Step 1: Bring 4 cups of low-sodium vegetable broth to a boil over medium-high heat.
Step 2: Lower the heat and add minced garlic, chopped ginger, sliced carrots, mushrooms, diced celery, and sliced bok choy to the broth. Let the soup simmer for 6 to 8 minutes until the bok choy is tender.
Step 3: Stir in 1 1/2 tablespoons of soy sauce and season with salt and freshly ground black pepper to taste.
Step 4: Drizzle sesame oil over the soup and garnish with chopped cilantro and sliced green onion.
Step 5: Divide the soup into bowls and serve hot. Enjoy your tasty meal!

Tips & Variations

For added protein, consider adding tofu cubes or cooked shredded chicken.
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Add a splash of rice vinegar for a subtle tangy twist.
Include other vegetables like snow peas, baby corn, or bell peppers to vary the flavors and textures.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the texture of the vegetables. Avoid boiling after reheating to keep the flavors fresh and vibrant.

How to Serve

The image shows a bowl of clear vegetable soup with visible layers of ingredients. The base layer is a light brown broth filling the bowl about halfway. Within the broth, there are thin slices of creamy white and brown mushrooms, small diced orange carrots, and green leafy vegetables that look bright and fresh, adding a mix of smooth and crisp textures. The bowl is wide and white with speckled brown around the edges, contrasting with the colorful soup. The background is a white marbled surface. Nearby, there is a small white cup containing a light golden liquid. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used if fresh ones aren’t available. Just be mindful they may cook faster, so add them accordingly to avoid overcooking.