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Chinese Vegetable Soup Recipe

Name: Miles to Go Whitesvilles Chinese Vegetable Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 cups low-sodium chicken or vegetable broth; 1 cups water; 1 inch fresh ginger; 3 cloves garlic cloves; 2 tbs light soy sauce; 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper; 3 cups bok choy (baby or regular), trimmed and quartered; 3 cups napa cabbage, thinly sliced; 1 cups shiitake mushrooms, stems removed and sliced (fresh or rehydrated); 1 cup carrot, julienned or thinly sliced; 1 cup snow peas, trimmed and halved; 4 stalks green onions, thinly sliced; 0.25 cups fresh cilantro leaves (optional); 8 oz silken or soft tofu, cut into 1/2-inch cubes; 1 tbs cornstarch; 2 tbs cold water (for slurry); 1 cup cooked shredded chicken or thinly sliced cooked pork (optional); 1 tsp toasted sesame seeds (garnish); 1 tsp chili oil or sliced fresh chili (optional)

Inspired by Miles to Go Whitesville

Time35m

Serves4

Make Chinese Vegetable Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Seasoning

8 cups low-sodium chicken or vegetable broth

1 cups water

1 inch fresh ginger

3 cloves Garlic cloves

2 tbs light soy sauce

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp White pepper

Vegetables

3 cups bok choy (baby or regular), trimmed and quartered

3 cups napa cabbage, thinly sliced

1 cups shiitake mushrooms, stems removed and sliced (fresh or rehydrated)

1 cup carrot, julienned or thinly sliced

1 cup snow peas, trimmed and halved

4 stalks green onions, thinly sliced

1/4 cups fresh cilantro leaves (optional)

Add-ins & Thickening

8 oz silken or soft tofu, cut into 1/2-inch cubes

1 tbs Cornstarch

2 tbs cold water (for slurry)

Optional Proteins & Garnish

1 cup cooked shredded chicken or thinly sliced cooked pork (optional)

1 tsp toasted sesame seeds (garnish)

1 tsp chili oil or sliced fresh chili (optional)

Method

Broth & Seasoning

Prepare aromatics

Peel and thinly slice the 1-inch piece of fresh ginger. Smash or thinly slice the 3 garlic cloves. Set aside.

In a large soup pot, combine 8 cups broth and 1 cup water. Add sliced ginger and garlic. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium-low and simmer for 8 minutes to infuse the broth with ginger and garlic flavor.

After simmering, remove and discard the ginger slices (or leave them if you prefer stronger ginger flavor). Season the broth with 2 tbs light soy sauce, 1 tsp sesame oil, 1 tsp salt, and 1 tsp white pepper. Taste and adjust seasoning as needed.

Vegetables

Prepare vegetables while broth simmers: rinse and trim bok choy, slice napa cabbage thinly, clean and slice shiitake mushrooms, julienne the carrot, trim and halve snow peas, and thinly slice green onions.

Add the firmer vegetables first: add carrots, shiitake mushrooms, and napa cabbage to the simmering broth. Cook 3–4 minutes until they begin to soften.

Add the bok choy and snow peas and simmer another 2–3 minutes until bok choy stalks are tender-crisp and leaves are wilted.

Stir in the green onions (reserve a small amount for garnish) and optional cilantro leaves. Cook 30 seconds to 1 minute to combine flavors.

Add-ins & Thickening

If using tofu, gently add the 8 oz cubed silken or soft tofu to the pot now. Warm through for 1–2 minutes, stirring gently to avoid breaking the tofu.

If adding cooked protein (chicken or pork), add it now so it can heat through (about 1–2 minutes).

Make slurry & finish soup

In a small bowl, whisk together 1 tbs cornstarch and 2 tbs cold water until smooth. Slowly pour the slurry into the simmering soup while stirring gently. Continue to simmer for 1 minute until the soup slightly thickens. Do not simmer long; silken tofu can break down if boiled vigorously.

Adjust final seasoning with additional soy sauce or salt if needed, and add a grind more white pepper to taste.

Optional Proteins & Garnish

Ladle soup into bowls. Garnish with reserved sliced green onions, a sprinkle of toasted sesame seeds, and optional drizzle of chili oil or sliced fresh chili for heat.

Serve hot with steamed rice or light buns if desired.