Asian Vegetable Soup


  • 5 cups vegetable stock
  • 1 onion, thinly sliced 
  • 2 garlic cloves, minced
  • 1 tablespoon gingerroot, Minced
  • 1 1/2 tablespoons soy sauce (use Braggs Liquid aminos for gluten-free)
  • 3 stalks bok choy (diagonally sliced, also shred leaves)
  • 1 red pepper, sliced thin
  • 1 carrot, shredded
  • 1 cup mushroom, Sliced
  • 1/2 cup peas
  • 8 oz. diced tofu - optional
  • 1 slice scallion, thinly sliced
  • Optional: add cooked rice noodles


Place 1 cup vegetable broth in large pot and bring to a boil over medium/high heat. Add onion, garlic, and gignger; simmer for 3 minutes.  Add soy sauce, bok choy, red peppers, carrots, mushrooms and peas. Add remaining broth, cover and simmer for 10 minutes. Just before serving add thinly sliced scallion. 

Serves: 4

Member Login
Welcome, (First Name)!

Forgot? Show
Log In
Enter Member Area
My Profile Not a member? Sign up. Log Out