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Chinese Vegetable Soup Recipe


  • Chinese Vegetable Soup Recipe
    Chinese Vegetable Soup Recipe

    6 cups Vegetable Stock

  • 1 medium White Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 1 teaspoon peeled and minced Fresh Ginger
  • 1 teaspoon Soy Sauce
  • 1/2 cup Water Chestnuts, chopped
  • 1/2 cup Bamboo Shoots, chopped
  • 3/4 cup chopped Broccoli
  • 1 large Carrot, peeled and shredded
  • 3/4 cup Shiitake Mushrooms, re-hydrated, stems removed and caps thinly sliced
  • 1/4 cup shredded Spinach
  • 1/2 cup chopped Snow Peas
  • 1 cup cooked Brown Rice
  • 1 cup diced Celery
  • 1 Green Bell Pepper, chopped
  • 1/8 teaspoon Fresh Ground Black Pepper


  • Add 1-cup vegetable stock to stockpot. Bring to a boil over high heat.
  • Reduce heat to medium.
  • Stir in chopped onion, minced garlic, and minced fresh ginger.
  • Simmer 3 minutes. Stir in soy sauce and remaining vegetable stock.
  • Bring to a gentle boil over medium-high heat.
  • Stir in chopped water chestnuts, chopped bamboo shoots, chopped broccoli, shredded carrot, sliced shiitake mushroom caps, shredded spinach, chopped snow peas, cooked brown rice, diced celery, and green bell pepper.
  • Reduce heat to low. Simmer 10 minutes.
  • Season with fresh ground black pepper.
  • Serve hot.
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