CHINESE VEGETABLE SOUP

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Chinese Vegetable Soup image

Often I made chinese food that doesn't have a ton of veggies, like a noodle dish or sesame chicken. I use this soup to add some much needed veg to the meal. Its a great way to start any Asian themed meal and get some extra nutrition in your diet! This soup is quite low calorie so it's great to snack on as well!

Provided by Amy H. @Meave

Categories     Vegetable Soup

Number Of Ingredients 14

1 tablespoon(s) peanut oil
2 cup(s) thinly sliced nappa cabbage
1 clove(s) garlic, minced
2 box(es) (32 oz. each) chicken broth
2 teaspoon(s) soy sauce
1/2 teaspoon(s) toasted sesame oil
1 can(s) (7 oz.) baby corn
1 can(s) sliced water chesnuts
1 carrot, scraped and julienned
2 cup(s) bean sprouts
1 stalk(s) celery, thinly sliced
handful of snow peas
1 cup(s) sliced, fresh mushrooms
5 green onions

Steps:

  • Heat , the peanut oil in a large stock pot, add cabbage and saute until it wilts. Add garlic. Saute 30 more seconds. Add chicken broth, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
  • Stir in the baby corn, water chestnuts, bean sprouts, celery, carrots, and snow peas, and simmer 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
  • Ladle into soup bowls, top with sliced green onion and a bit of chow mein noodles

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