This Chinese Soup, made with chicken meat, Asian flavorings, and lots of delicious fresh vegetables, is ready in less than 40 minutes. Cabbage takes the center stage in this tasty vegetable soup. This Chinese Vegetable Soup is clear soup which has great eye appeal because of the different colours of vegetables used. Check it out the Chinese Vegetable Soup Recipe here!!
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 6 cups Vegetable Stock
- 1 medium White Onion, finely chopped
- 3 Garlic Cloves, minced
- 1 tsp peeled and minced Fresh Ginger
- 1 tsp Soy Sauce
- 1/2 cup Water Chestnuts, chopped
- 1/2 cup Bamboo Shoots, chopped
- 3/4 cup chopped Broccoli
- 1 large Carrot, peeled and shredded
- 3/4 cup Shiitake Mushrooms, re-hydrated, stems removed and caps thinly sliced
- 1/4 cup shredded Spinach
- 1/2 cup chopped Snow Peas
- 1 cup cooked Brown Rice
- 1 cup diced Celery
- 1 Green Bell Pepper, chopped
- 1/8 tsp Fresh Ground Black Pepper
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Add 1-cup vegetable stock to stockpot. Bring to a boil over high heat.
Reduce heat to medium. Stir in chopped onion, minced garlic, and minced fresh ginger.
Simmer 3 minutes. Stir in soy sauce and remaining vegetable stock.
Bring to a gentle boil over medium-high heat.
Stir in chopped water chestnuts, chopped bamboo shoots, chopped broccoli, shredded carrot, sliced shiitake mushroom caps, shredded spinach, chopped snow peas, cooked brown rice, diced celery, and green bell pepper.
Reduce heat to low and simmer for10 minutes.
Season with fresh ground black pepper. Chinese Vegetable Soup is ready to serve.
- Serve hot with dinner rolls.