Chinese Vegetable Soup
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Chinese Vegetable Soup
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Give takeout a run for its money with this delicious and easy-to-prep Chinese Vegetable Soup.
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Ingredients
- 4 cups vegetable broth low-sodium
- 3 cloves garlic minced
- 1 inch ginger chopped, fresh
- 1 carrot sliced, medium
- 3/4 cup mushrooms sliced
- 1/2 cup celery small-diced
- 1 bok choy sliced, head
- 1 1/2 tablespoons soy sauce plus more to taste
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1 1/4 teaspoons sesame oil
- 2 cilantro chopped, sprigs
- 1 green onion sliced
Instructions
- Bring 4 cups of low-sodium vegetable broth to a boil over medium-high heat.
- Lower the heat and add garlic, ginger, carrots, mushrooms, celery, and bok choy. Let the soup simmer for 6-8 minutes until the bok choy is tender.
- Stir in soy sauce and season with salt and pepper to taste. Drizzle sesame oil over the soup and garnish with chopped cilantro and green onion.
- Divide the soup into bowls and serve hot. Enjoy your tasty meal!
Nutrition Information
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Calories
151kcal
(8%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Sodium
1073mg
(45%)
Potassium
1424mg
(30%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
24169IU
(483%)
Vitamin C
196mg
(218%)
Calcium
479mg
(48%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1073mg | 45% |
| Potassium | 1424mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 24169IU | 483% |
| Vitamin C | 196mg | 218% |
| Calcium | 479mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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