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Asian Vegetable Soup

This Asian-inspired soup is light, flavorful, and full of colorful and delicious veggies.
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Meal Type: Soup
Food Category: Soups, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Vegetarian
Calories: 342kcal

Ingredients

  • 1 ¼ cups vegetable stock
  • ⅕ onion thinly sliced
  • ⅖ clove garlic minced
  • ⅕ tbsp ginger root minced
  • 3/10 tbsp soy sauce use Braggs Liquid aminos for gluten-free
  • ⅗ head bok choy stalks, diagonally sliced, also shred leaves
  • ⅕ red pepper sliced thin
  • ⅕ carrot shredded
  • ⅕ cup mushroom Sliced
  • ⅒ cup peas
  • 1 ⅗ oz tofu diced
  • ⅕ scallion thinly sliced
  • ½ cup rice noodles cooked, optional

Instructions

  • Place 1/5 of the vegetable broth in a pot and bring to a boil over medium/high heat.
  • Add onion, garlic, and ginger; simmer for 3 minutes.  
  • Add soy sauce, bok choy, red peppers, carrots, mushrooms and peas.
  • Add remaining broth, cover, and simmer for 10 minutes. Just before serving add thinly sliced scallion.

Notes

Serves: 4

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 42g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Natural Sugar: 12g
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