Chinese Vegetable Soup Recipe

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3 votes | 46204 views

I love to throw this recipe together when I am in the mood for a healthy and spicy meal. Just about every time I go to an Asian grocery store I end up picking up the ingredients for this tasty soup. This is not from any book...just pieced together from the great bowls of soup I've had in hole-in-the-wall chinese restaurants in the past (usually not mentioned on the english menu).

Prep time:
Cook time:
Servings: 8


Cost per serving $1.40 view details
  • 5-6 lbs Chinese Vegetables (I have used Baby Bok Choy, Chinese Mustard Greens (gai choi), and Chinese or Vietnamese Spinach)
  • 2 packages Tofu
  • 12 cups water
  • 1 Tbsp Hon Dashi (japanese fish stock) or other fish stock (use chicken broth as a substitute)
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce
  • 4 Tbsp Miso
  • 1 Tbsp chopped garlic
  • 1 Tsp minced ginger
  • 2 Tbsp torn fresh Basil leaves
  • 2 Tbsp Chili Sauce or to taste (I've used Thai Tom Yum soup base as well as regular red asian chili sauces)


  1. Add water, fish or chicken stock, fish sauce, soy sauce, miso, garlic and ginger to a large pot and bring to boil over high heat. If you are not feeding kids, add the Tom Yum or Chili Sauce to the pot at this time. Add gradually and taste to ensure you get the proper level of spiciness for your liking. You'll need to stir the pot a bit to help the Miso dissolve into the broth.
  2. Chop the Baby Bok Choy into thirds and add to pot. Let boil for 1-2 minutes.
  3. While Bok Choy is boiling chop remaining vegetables into similar sized pieces and add to pot.
  4. Chop tofu into 1 inch squares and add to pot.
  5. Tear basil leaves and add to pot.
  6. Let boil for an additional 2-3 minutes, turn off, and serve.
  7. If serving for kids, reserve the chili sauce for the end and add individually to the adults bowls. I sometimes add chicken for the kids since they don't like Tofu as much as I do. It tastes great with Chicken too.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 708g
Recipe makes 8 servings
Calories 234  
Calories from Fat 24 10%
Total Fat 2.75g 3%
Saturated Fat 0.5g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 804mg 34%
Potassium 743mg 21%
Total Carbs 45.38g 12%
Dietary Fiber 13.0g 43%
Sugars 0.94g 1%
Protein 13.24g 21%
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  • Nancy Miyasaki
    This recipe is super healthy and really tasty. You can substitute lots of different ingredients and come up with something unique but similar each time! If you aren't vegetarian, try adding fish or shrimp or even left over steak. It's all good!
    I've cooked/tasted this recipe!
    This is a variation
    1 person likes this review


    • ShaleeDP
      March 5, 2013
      I have a vesion of this too. True you can alternate veggies to your own liking and add bits of this and that to make your own taste. Very healthy.
      • Gourmet Mama
        July 13, 2010
        Oh this looks like a great go-to soup that could be changed up with whatever you have on hand! I'm trying it with chicken and minus the chili, since I'm not big on hot stuff.

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