Quick Easy Chinese Vegetable Soup

Quick Easy Chinese Vegetable Soup A Taste of Comfort

By SandraSeptember 18, 2025

Table of Contents

Wonton derful Chinese Vegetable Soup: A Broth for the Soul

Fancy a bowl of something warm and comforting? Honestly, is there anything better than a steaming bowl of soup on a chilly evening? This chinese vegetable soup is not only delicious but also packed with goodness.

It's proper soul food, innit?

A Taste of Asia in Your Kitchen

This Asian vegetable soup draws inspiration from classic Cantonese soup recipes . This recipe is really easy. It takes just 45 minutes from start to finish.

It yields 4 servings. You can easily double it if you are having friends over.

Why You'll Love This Soup

This soup is a healthy chinese soup . It is chock full of vitamins from all those veggies. Perfect for a light lunch or a quick dinner.

What makes this quick vegetable soup special? It’s totally adaptable. Chuck in whatever veggies you have lurking in the fridge.

Let’s be real, who actually follows a recipe exactly ?

Get Your Veg On

Ready to make some magic? Let's gather what we need to make this flavourful vegetable wonton soup

Alright, let's dive into what you'll need to whip up this Quick & Easy Chinese Vegetable Soup . Honestly, it's simpler than making toast. Ok, maybe not that simple, but almost!

Ingredients & Equipment for the Best Chinese Vegetable Soup

This isn't your average soup. This is a healthy Chinese soup that'll make you feel all warm and fuzzy inside. Plus, it's super versatile.

Main Ingredients

Okay, pay attention, these measurements are key.

Vegetable oil (or peanut oil): 2 tbsp (30ml).
Garlic, minced: 2 cloves (about 1 tsp).
Ginger, peeled and minced: 1 inch (about 1 tbsp). Fresh is best here, trust me!
Sesame oil: 1 tsp (5ml). Don't skip this! It adds that authentic Asian flavour.
Vegetable broth (or chicken broth): 6 cups (1.4L).
Low-sodium soy sauce: 2 tbsp (30ml).
Rice vinegar: 1 tbsp (15ml).
Sugar (optional): 1 tsp (5g).
White pepper: A pinch.
Cornstarch (cornflour): 1 tsp mixed with 2 tbsp cold water. This is optional, to thicken.
Bok choy, sliced: 1 cup (about 80g). Fresh, crisp bok choy is where it's at.
Shiitake mushrooms, sliced: 1 cup (about 60g).
Carrots, sliced: 1/2 cup (about 50g).
Scallions (green onions), sliced: 1/2 cup (about 30g).
Snow peas, trimmed: 1/2 cup (about 40g).
Frozen Wontons: 12 . Cooked according to the package directions.

Seasoning Notes

The right spices and aromatics can take your Asian vegetable soup from drab to fab. This is really the secret to a flavourful Cantonese soup recipe .

Ginger and garlic are non-negotiable! They're the backbone of this soup.
Soy sauce adds saltiness and umami , but go easy. You don't want it too salty. That's why we use low sodium vegetable soup
The rice vinegar gives it a lovely tang. You can use apple cider vinegar if you don't have rice.
A pinch of white pepper adds a subtle warmth without the heat.
For a bit of heat, try adding chili oil

Equipment Needed

Honestly, you probably already have everything you need. It is easy to make a vegan Chinese soup with just a few things.

A large pot or Dutch oven. Any big pot will do, really.
Cutting board.
Chef's knife. Make sure it's sharp. No blunt knives allowed!
Measuring cups and spoons.

Wonton derful Chinese Vegetable Soup: A Broth for the Soul

Fancy a bowl of comforting goodness? This quick and easy Chinese vegetable soup is like a warm hug on a chilly day.

It's packed with flavour, veggies, and it's ready in under an hour. Honestly, what's not to love? You can turn it into vegetable wonton soup super easily too by adding some frozen wontons.

My grandma used to make something similar, and this recipe always takes me back.

Prep Steps to Soup erb Success

Getting everything prepped beforehand is key. It’s called mise en place in fancy chef speak. Basically, chop all your veggies and have your ingredients measured out.

This saves you time and stress later. It will take around 20 minutes. It's all about efficiency, you know? Make sure you have a sharp knife.

The step-by-step: From Veggies to Victory

Here's how to whip up this healthy Chinese soup in no time.

Sauté the aromatics : Heat 2 tbsp vegetable oil in a large pot. Add 2 minced cloves of garlic and 1 tbsp minced ginger.
Sauté for about 30 seconds until fragrant. Watch them carefully; burnt garlic is the WORST.
Broth Base: Pour in 6 cups of vegetable broth. Add 2 tbsp of low-sodium soy sauce, 1 tbsp rice vinegar, and a pinch of white pepper.
If you like a hint of sweetness, add 1 tsp of sugar. Bring this to a simmer.
Veggies In : Add 1/2 cup of sliced carrots and 1 cup of sliced shiitake mushrooms. Simmer for 5 minutes to soften them up a bit.
The shiitake mushroom soup addition makes it extra yummy.
Leafy Greens : Chuck in 1 cup of sliced bok choy, 1/2 cup snow peas, and the whites of 1/2 cup sliced scallions.
Simmer for another 3- 5 minutes, until everything is tender crisp.
Thicken it up (optional) : For a thicker soup, mix 1 tsp of cornstarch with 2 tbsp of cold water. Stir it into the soup and cook for 1 minute until thickened.
Wonton Time (optional) : Cook 12 frozen wontons separately and add them to the soup.
Serve and enjoy! Ladle into bowls. Garnish with the green parts of the scallions, sesame seeds, and chilli oil, if desired.

Pro Tips and Tricks for Your Chinese Vegetable Soup

Don't overcook the veggies! We want them tender crisp, not mushy.
If you're watching your sodium, you can definitely make a low sodium vegetable soup by using low-sodium broth and soy sauce.
Make it vegan Chinese soup : If you prefer a vegan Asian vegetable soup use vegetable broth.
This soup is best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days.

Honestly, this Chinese vegetable soup is a winner. It's quick, it's easy, and it's packed with flavour. Give it a go, and let me know what you think! And remember, experimenting is the best part of cooking, so don’t be afraid to tweak the recipe to suit your taste.

Enjoy! If you're looking for more easy Chinese recipes , this is a great place to start!

Recipe Notes for Your Wonton derful Chinese Vegetable Soup

Alright, so you're about to dive into making this cracking Quick & Easy Chinese Vegetable Soup . Here are some notes, just in case you get a bit lost or fancy tweaking things.

Honestly, it's pretty forgiving.

Plating Like a Pro and What To Serve It With

Fancy feeling like a top chef? A nice deep bowl works wonders. A swirl of chilli oil looks fab. I reckon some toasted sesame seeds sprinkled on top are a must! You could pair this Asian vegetable soup with some crispy spring rolls.

Or even some cheeky prawn crackers. If you want a heartier meal, add some vegetable wonton soup dumplings. It's perfect with a glass of chilled white wine!

Storage Sorted: Keepin' It Fresh

Right, listen up. If you have any leftover soup. Let it cool down first, yeah? Then pop it in the fridge.

In an airtight container. It will keep for about 3-4 days . Freezing? Not really recommended. The vegetables can get a bit mushy.

Reheating is easy. Just zap it in the microwave or simmer gently on the hob until piping hot. Make sure it's steaming!

Making It Your Own: Variations and Swaps

Don't have bok choy? Honestly, spinach works a treat too. Think of it as a Bok choy soup but with an attitude.

Want a vegan Chinese soup option? Just make sure your vegetable stock is vegan. Easy peasy! If you fancy something spicier, throw in some chopped chillies or a dash of sriracha.

Want a low sodium vegetable soup version? Use low-sodium broth and soy sauce. You can swap out the Shiitake mushroom soup for button mushrooms.

You can also try other easy Chinese recipes by swapping the vegetables for whatever you want!

Grub's Up! Nutrition Basics

Ok, let's talk numbers. This Healthy Chinese Soup is relatively low in calories. Around 150-200 per serving. Of course, that's without the wontons! It's packed with vitamins from all those veggies.

Loads of fibre too, which is good for your gut. It's also fairly low in fat. Remember this is just an estimate and depends on what you chuck in.

So, there you have it! All the Cantonese soup recipe deets you need. Don't be scared to experiment. And most importantly, have fun! Happy cooking!

Frequently Asked Questions

Can I make Chinese vegetable soup ahead of time?

Absolutely! In fact, the flavours often meld together even better after a day or two in the fridge. Just be aware that the vegetables might soften slightly the longer it sits. Store it in an airtight container in the refrigerator for up to 3-4 days.

It's a great make-ahead lunch option, especially when it's a bit nippy out!

What other vegetables can I add to this Chinese vegetable soup recipe?

The beauty of Chinese vegetable soup is its versatility! Feel free to add any vegetables you enjoy. Some great additions include bell peppers, broccoli florets, snap peas, water chestnuts, or even some shredded cabbage.

Just adjust the cooking time accordingly, adding the tougher veggies earlier so everything cooks evenly. Think of it as a fridge raid recipe use what you've got!

Is this Chinese vegetable soup healthy? What are the nutritional benefits?

Yes, this soup is generally considered healthy! It's packed with vitamins and minerals from the variety of vegetables. It's also low in calories and fat, making it a great option for a light and nutritious meal.

Just be mindful of the sodium content, especially in the broth and soy sauce; using low-sodium options is a good idea.

Can I freeze this Chinese vegetable soup?

Freezing this soup is possible, but the texture of some of the vegetables may change. Softer vegetables like bok choy can become a bit mushy after thawing. To minimize this, consider blanching the vegetables briefly before adding them to the soup.

For the best result, freeze the soup without noodles or wontons and add them when reheating. The broth itself will freeze very well!

How can I make this Chinese vegetable soup vegetarian or vegan?

This recipe is naturally vegetarian! To make it vegan, simply ensure you're using a vegetable broth rather than chicken broth. Also, double check that your wontons (if adding) are vegan friendly, as some contain egg. Swapping to a vegetable broth will not change the taste of the soup drastically.

This soup is a perfect candidate for veganization