Authentic Chinese Vegetable Soup Food
CHINESE VEGETABLE SOUP
This easy Chinese vegetable soup is a perfect Asian twist on a tasty classic. It's one of our most popular recipes - healthy, comforting, and better than any canned soup out there.
Provided by Amy Anderson
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Bring the broth to a boil over medium high heat. Slice up the vegetables.
- Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.
- Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes.
- Ladle into bowls; drizzle with sesame oil and serve.
Nutrition Facts : Calories 106 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cups, Sodium 2408 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHINESE VEGETABLE SOUP WITH TOFU
This authentic vegetarian Chinese vegetable soup is a light clear soup with a simple onion broth. Tender cabbage and scallions are added at the end. Tofu perfectly balances this soup. Enjoy a small bowl as an appetizer or serve large bowls of this delicate soup with some dumplings for a complete meal.
Provided by Tina
Categories Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large soup pot add oil and onions and cook on low-medium. Stir frequently and continue to cook until soft and translucent. Be careful not to brown onions.
- Add water and bring to a boil over medium heat.
- When water boils, reduce heat to medium, add tofu, cabbage, salt and pepper. Cover and cook for two minutes.
- Add mushrooms, cover and cook one more minute.
- Add scallions and sesame oil. Stir gently to mix the ingredients. Serve.
- Garnish with cilantro.
Nutrition Facts : Calories 135 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHINESE CHICKEN VEGETABLE SOUP
We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
- Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g
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