Let me take you on a little journey into the comforting world of *Chinese mixed vegetable soup*! I stumbled upon this delightful recipe during a chilly winter evening when all I craved was something warm and nourishing. With just a few simple ingredients, I whipped up a pot of this vibrant soup, and the aroma filled my kitchen like a cozy hug. Not only is it easy to make, but it’s also packed with nutrients from all those colorful veggies! I love how versatile it is, allowing me to use whatever seasonal vegetables I have on hand. Trust me, this soup is a lifesaver on busy days—quick, healthy, and oh-so-delicious. You’ll find yourself reaching for this recipe again and again, whether you’re feeling under the weather or just need a comforting bowl of goodness. Let’s dive in!
Ingredients List
Gather these simple ingredients to create your nourishing bowl of *Chinese mixed vegetable soup*. Each component adds its own flavor and health benefits, making this dish a vibrant delight!
- 2 cups vegetable broth
- 1 cup mixed vegetables (I love using a mix of carrots, peas, and bell peppers)
- 1 cup bok choy, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated (fresh is best for that zing!)
- 2 tablespoons soy sauce (adjust to your taste for saltiness)
- 1 tablespoon sesame oil (this adds a lovely nutty flavor)
- Salt and pepper to taste
- 2 green onions, sliced (for a fresh garnish)
Feel free to play around with these ingredients based on what you have in your fridge. The beauty of this soup is in its flexibility! Happy cooking!
How to Prepare *Chinese Mixed Vegetable Soup*
Alright, let’s get cooking! Making this *Chinese mixed vegetable soup* is a breeze, and I promise you’ll love how it all comes together. Just follow these easy steps, and you’ll have a warm bowl of goodness in no time!
Step-by-Step Instructions
- First things first, grab a pot and heat 1 tablespoon of sesame oil over medium heat. This is where the magic begins!
- Once the oil is shimmering, toss in 2 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté these for about 30 seconds, or until they become fragrant. You’ll want to keep an eye on them—burnt garlic is no fun!
- Next, pour in 2 cups of vegetable broth and bring it to a gentle boil. The broth is the heart of your soup, so make sure it’s bubbling nicely.
- Now, add in your 1 cup of mixed vegetables and 1 cup of chopped bok choy. Stir everything together and let it cook for about 5-7 minutes. You want the veggies to be tender but still vibrant!
- Once the veggies are just right, stir in 2 tablespoons of soy sauce and season with salt and pepper to taste. Give it a good stir to combine all those delicious flavors.
- Finally, take it off the heat and garnish with 2 sliced green onions for that perfect finishing touch. Serve your soup hot and enjoy the comforting warmth!
And there you have it! A simple, nutritious, and absolutely satisfying *Chinese mixed vegetable soup* ready to warm your soul. Enjoy every spoonful!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a serving of this delightful *Chinese mixed vegetable soup*. Keep in mind, these values can vary a bit depending on the exact ingredients you use, but this gives you a good idea of what you’re enjoying in each bowl!
- Calories: Approximately 80
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Sodium: 600mg
- Cholesterol: 0mg
- Sugar: 3g
This soup is not only delicious but also a great way to get in some veggies without a lot of calories. Perfect for a light meal or as a side dish to complement a hearty main! Enjoy the wholesome goodness!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 20 minutes!
- Nutritious and packed with vitamins from fresh vegetables.
- Versatile—swap in your favorite seasonal veggies for endless variations.
- Perfect for meal prep; it keeps well for leftovers.
- Light yet satisfying, making it a great choice for any meal of the day.
- Vegan-friendly, so it fits a variety of dietary preferences!
Tips for Success
Here are some handy tips to ensure your *Chinese mixed vegetable soup* turns out absolutely perfect every time! First, don’t rush the sautéing of the garlic and ginger—this step is crucial for building flavor, so let them cook just until fragrant. Also, be mindful of your vegetable choices; if you’re using tougher veggies like carrots, chop them smaller or add them first so they have a bit more cooking time.
Another tip is to taste your broth before adding salt; some vegetable broths can be quite salty already! Lastly, if you want to add protein like tofu or chicken, make sure to cook them separately and add them in at the end to keep everything nice and fresh. Trust me, these simple tweaks will elevate your soup to the next level. Happy cooking!
Variations
One of the best things about this *Chinese mixed vegetable soup* is how easily you can customize it! Feel free to swap out the mixed vegetables for whatever you have on hand or what’s in season. Broccoli, snap peas, or even corn can add a lovely twist to the flavor and texture. If you’re a fan of heat, try adding a splash of chili oil or some red pepper flakes for a spicy kick!
You can also throw in some fresh herbs like cilantro or basil right before serving to enhance the freshness. And if you want to make it a heartier meal, consider adding cooked noodles or grains like quinoa or rice. For protein, tofu works beautifully, or you can toss in some shredded chicken or shrimp for a meaty option. The possibilities are endless—get creative and make it your own!
Storage & Reheating Instructions
Storing your *Chinese mixed vegetable soup* is super easy, and I’ve got some tips to help you keep that delicious flavor intact! First, let the soup cool down to room temperature before transferring it to an airtight container. This helps prevent any condensation that could make it watery. You can store the soup in the fridge for up to 3-4 days. If you want to keep it longer, go ahead and freeze it! Just make sure to use freezer-safe containers or bags, and it should last for about 2-3 months.
When it’s time to enjoy your leftovers, simply thaw the soup in the fridge overnight if frozen. For reheating, pour the soup into a pot over medium heat and stir gently until heated through. If you find it’s a bit thick after storing, add a splash of vegetable broth or water to loosen it up. And voilà, you’ve got a warm, comforting bowl ready to enjoy again!
What to Serve with Your Soup
Now that you’ve got this delightful *Chinese mixed vegetable soup* ready, let’s talk about what to pair it with for a well-rounded meal! I love serving it alongside some fluffy jasmine rice or steamed dumplings—both are perfect for soaking up that flavorful broth. You could also whip up a light salad with sesame dressing for a refreshing contrast. And if you’re in the mood for something heartier, consider some crispy spring rolls or a side of fried tofu. Trust me, these combinations will elevate your soup experience to a whole new level of deliciousness!
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Chinese Mixed Vegetable Soup: 5 Steps to Comforting Goodness
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and nutritious Chinese mixed vegetable soup.
Ingredients
- 2 cups vegetable broth
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 cup bok choy, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 2 green onions, sliced
Instructions
- In a pot, heat sesame oil over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Pour in vegetable broth and bring to a boil.
- Add mixed vegetables and bok choy, cook for 5-7 minutes.
- Stir in soy sauce, season with salt and pepper.
- Remove from heat and garnish with green onions.
- Serve hot.
Notes
- Use any seasonal vegetables you like.
- Adjust soy sauce to taste for saltiness.
- For added protein, include tofu or cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chinese mixed vegetable soup, vegetable soup recipe, easy soup recipe
