Ingredients
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- 4 cups vegetable broth
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 1 carrot, sliced
- 1 bell pepper, diced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt & pepper, to taste
- Fresh herbs for garnish (cilantro or basil), as needed
Instructions
- Heat sesame oil in a large pot over medium heat. Add minced ginger and garlic, sauté until aromatic and lightly golden (about 2 minutes).
- Add sliced mushrooms and cook until softened and juices are released (about 5 minutes).
- Pour in the vegetable broth and bring to a gentle simmer. Add sliced carrots, diced bell pepper, and chopped bok choy. Cook for an additional 5-7 minutes until vegetables are tender.
- Add soy sauce and season with salt and pepper to taste. Serve hot, garnished with chopped green onions and fresh herbs.
Notes
This soup is versatile; customize with your favorite vegetables or proteins. Great for meal prep and can be stored for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg