How to cook Chinese Vegetable Soup: Best step-by-step guide

chinese vegetable soup

A Chinese restaurant near us served two soups that I absolutely adored. We searched unsuccessfully for someone else who produced these two soups when they went out of business. Knowing that I had everything I needed, I set to work creating my own recipe for this delicious chinese vegetable soup. Additionally, I love the phrase “make it tasty, fast, and easy,” and that is exactly what I do when I process the vegetables in my food processor. This chinese Vegetable Soup also includes everything I need to make me feel better when I’m not feeling well. Let’s explore with

About Chinese Vegetable Soup

Simple chinese vegetable soup is cooked using a variety of vegetables, leafy greens, herbs, and occasionally spices. It is prepared in a variety of global cultures and cuisines. There are many different ways to create it, but the vegetables are the one thing that is consistent throughout all of them.

About Chinese Vegetable Soup
About Chinese Vegetable Soup

Spices are used in several recipes to flavor chinese vegetable soup. The Indian Chinese restaurants serve this meal far more frequently than I do in this essay. This is a terrific appetizer because it is light on the stomach but incredibly full and nourishing. This chinese vegetable soup has vegetables like cabbage, carrots, peas, sweet corn, and green beans. Ginger, garlic, spring onions, ground black pepper, and red chilli flakes are used to flavor it.

Chinese Vegetable Soup Ingredients

1.5 litres weak chicken stock

1½ tsp caster sugar

5 slices fresh ginger

5 chopped salad onions

2 peeled, bruised garlic cloves

1 tbsp chopped coriander stems

1–2 tbsp soy sauce

1 cm of freshly peeled ginger, sliced into matchsticks

75g shiitake mushrooms

100g bean sprouts

1 large carrot cut into matchsticks

100g finely sliced mange tout

2 pak choi, leaves separated and bases trimmed

1 tsp sesame oil

A scattering of mint leaves

Chinese Vegetable Soup Ingredients
Chinese Vegetable Soup Ingredients


  1. A big skillet should be filled with 1.5 liters of weak chicken stock, 5 slices of fresh ginger, 5 salad onions sliced, 2 peeled, crushed garlic cloves, and 1 tablespoon chopped coriander stems. After bringing to a boil, simmer for 20 minutes.
  2. Pour the stock through a strainer into another pan, then add 75g of shiitake mushrooms, 1 to 2 tablespoons soy sauce, and 112 teaspoons of caster sugar.
  3. Cook for 1 minute, then stir in 100g of bean sprouts, a large carrot that has been cut into matchsticks, 100g of mange tout that has been finely sliced, and 2 pak choi with bases cut off and leaves separated. The vegetables should only be slightly tender after 2 minutes of simmering.
  4. Remove from the fire, mix in a teaspoon of sesame oil, and garnish with a few mint leaves before serving.

Pro Tips

Veggies: The quantity and combination of the vegetables used are crucial to a successful chinese vegetable soup. For our tastes, the quantities listed below work well.

Spices: This chinese vegetable soup pairs well with 1 bay leaf, a half-inch piece of real cinnamon, pepper, red chili flakes, and allspice.

Thickener: The chinese vegetable soup in this recipe is thickened using flour. You can use arrowroot powder, corn starch, barley powder, or oat powder. However, 1 medium-sized boiled potato can be used in place of the flour. (Details are on the recipe card).

Ginger is not required. If you have young children, skip it or use grated.

Ginger with vinegar or lemon juice work wonders for congestion, detoxification, and sore throats. If the flavors don’t appeal to you, you can exclude them as well.

Pro Tips
Pro Tips

Healthy variations

With all of these modifications, omit the flour or starch. I prepare this recipe for my family, but there are healthier variations.

When the water reaches a boil, I add around 1 serving of organic dried noodles for the noodle veggie soup. The broth thickens as the noodles simmer. You’ll require another cup of water.

Simply add the necessary amount of curry powder to the vegetable soup. When I used pav bhaji masala, it turned out really well.

To the same recipe for quinoa veggie soup, I add roughly 4 tbsp. Simply include them once the vegetables are halfway done.

You can add roughly half a cup of cooked or grilled, shredded chicken to chicken vegetable soup. The bone-in chicken is normally sauteed in a teaspoon of oil until pale, and then it is cooked in water until soft. The vegetable soup is what I cook last, and I add the chicken stock to it. I add the chicken after shredding it. It is delicious.


This traditional vegetarian Chinese vegetable soup is clean and light with a straightforward onion broth. The final ingredients are tender cabbage and scallions. This soup is well balanced by tofu. Serve big bowls of this delicate soup with some dumplings for a full meal, or enjoy a small dish as an appetizer. hope you will collect useful knowledge through the above article: How to cook Chinese Vegetable Soup: Best step-by-step guide.


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