Description
A comforting and vibrant Vegetable Stir Fry Soup packed with fresh, crunchy vegetables, aromatic garlic and ginger, and a savory sesame soy broth. This easy, vegan-friendly soup is quick to prepare and full of flavor.
Ingredients
Scale
- 1 cup broccoli florets
- 1 small head bok choy, chopped
- 2 medium carrots, sliced
- 1 cup snow peas
- 1 cup mushrooms, sliced
- 1/2 cup baby corn
- 1 large red bell pepper, julienned
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 6 cups vegetable broth
- 1 tablespoon sesame oil
- 2 green onions, sliced
Instructions
- Heat your wok or large skillet over medium-high heat until it starts to lightly smoke.
- Add sesame oil, then stir fry garlic and ginger for 30 seconds until fragrant.
- Add carrots, mushrooms, bell pepper, and baby corn. Stir fry for 2–3 minutes.
- Add broccoli, snow peas, and bok choy. Cook another 2 minutes.
- Pour in vegetable broth and soy sauce. Stir to combine and bring to a gentle boil.
- Reduce heat and simmer for 5–7 minutes until vegetables are tender-crisp.
- Taste and adjust seasoning as needed. Stir in green onions and a touch more sesame oil.
- Ladle into bowls and serve hot. Optionally garnish with chili flakes or sesame seeds.
Notes
- Prep all veggies before starting to keep the cooking process smooth and quick.
- Use low-sodium broth and soy sauce to control salt levels.
- Add chili paste for a spicy version of the soup.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable stir fry soup, vegan soup, healthy soup, easy Asian soup, broth-based stir fry