Chinese Vegetable Soup

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Servings: 4 Difficulty: Advanced
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A light, fragrant broth packed with earthy mushrooms, crisp vegetables, and nutty buckwheat noodles.
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This Chinese Vegetable Soup is a study in simple, comforting flavors that come together beautifully in a clear, aromatic broth. The base is enriched with mushroom liquid and a touch of tamari, creating a savory depth without heavy creams or broths. Earthy dried shiitake mushrooms provide a meaty texture, while fresh ginger and garlic add a gentle warmth. Crisp celery, tender Chinese cabbage, and chewy soba noodles offer a satisfying variety of textures in every spoonful. It&# 226;€™s a light yet hearty dish, perfect for a chilly evening or a healthy lunch. Easy to prepare with pantry staples, this soup is as nourishing as it is delicious.

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Chinese Vegetable Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 148.4

Description

This Chinese Vegetable Soup is a study in simple, comforting flavors that come together beautifully in a clear, aromatic broth. The base is enriched with mushroom liquid and a touch of tamari, creating a savory depth without heavy creams or broths. Earthy dried shiitake mushrooms provide a meaty texture, while fresh ginger and garlic add a gentle warmth. Crisp celery, tender Chinese cabbage, and chewy soba noodles offer a satisfying variety of textures in every spoonful. It&# 226;€™s a light yet hearty dish, perfect for a chilly evening or a healthy lunch. Easy to prepare with pantry staples, this soup is as nourishing as it is delicious.

Ingredients

Directions

  1. Place dried shiitake mushrooms in a bowl and cover with warm water; let soak for 15 minutes to rehydrate.
  2. While mushrooms soak, place a large soup pot on the stove and add 10 cups of water.
  3. Stir in the tamari soy sauce, sherry (if using), crushed garlic cloves, and grated ginger.
  4. Bring the broth to a rolling boil over high heat.
  5. Add the onion wedges to the boiling broth.
  6. Reduce the heat to medium-low to maintain a gentle simmer.
  7. Drain the soaked mushrooms, squeezing out excess liquid into a separate measuring cup; reserve this mushroom soaking liquid.
  8. Pour 1 1/2 cups of the reserved mushroom liquid into the simmering broth to enhance the flavor.
  9. Trim the tough stems from the rehydrated mushrooms and slice the caps; add them to the pot.
  10. Add the sliced celery, Chinese cabbage, and green onions to the pot.
  11. Simmer the soup uncovered for 15 minutes, allowing the vegetables to soften and flavors to meld.
  12. Stir in the soba noodles and cook for an additional 10 minutes, or until noodles are tender.
  13. Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 148.4kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.6g3%
Cholesterol 11.9mg4%
Sodium 1210.5mg51%
Total Carbohydrate 22.2g8%
Dietary Fiber 5.1g21%
Sugars 6.9g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese soup, vegetable soup, shiitake mushrooms, soba noodles, buckwheat noodles, ginger garlic, light broth, healthy dinner, vegan recipe, comfort food, quick soup, low sodium, asian cuisine, celery cabbage, homemade broth
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