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chinese vegetable soup

29 Pinches 1 Photo
Meave avatar
Detroit, MI
Updated on Feb 7, 2022

Often I made chinese food that doesn't have a ton of veggies, like a noodle dish or sesame chicken. I use this soup to add some much needed veg to the meal. Its a great way to start any Asian themed meal and get some extra nutrition in your diet! This soup is quite low calorie so it's great to snack on as well!

prep time
cook time
method Stove Top
yield

Ingredients

  • 1 tablespoon peanut oil
  • 2 cups thinly sliced nappa cabbage
  • 1 clove garlic, minced
  • 2 boxes (32 oz. each) chicken broth
  • 2 teaspoons soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 can (7 oz.) baby corn
  • 1 can sliced water chesnuts
  • 1 carrot, scraped and julienned
  • 2 cups bean sprouts
  • 1 stalk celery, thinly sliced
  • handful of snow peas
  • 1 cup sliced, fresh mushrooms
  • 5 green onions

How To Make chinese vegetable soup

  • Step 1
    Heat , the peanut oil in a large stock pot, add cabbage and saute until it wilts. Add garlic. Saute 30 more seconds. Add chicken broth, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
  • Step 2
    Stir in the baby corn, water chestnuts, bean sprouts, celery, carrots, and snow peas, and simmer 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
  • Step 3
    Ladle into soup bowls, top with sliced green onion and a bit of chow mein noodles
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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