Normally I wouldn't review a recipe I changed so much but I hope my changes will help someone else, because this recipe really has a great foundation of flavor, the quantities just needed some tweaking for me! I prepared my veggies so that when eaten they were still a little crunchy yet fully cooked. The broth smelt so good and all of the veggies made me smile but I went to eat it and the broth taste was not anything like it smelt :( It was too watery. Chinese vegetable soup is especially beneficial if you're watching your weight. Used lots more soy sauce probably 4 tablespoons. Absolutely LOVE it. Your daily values may be higher or lower depending on your calorie needs. Family loved it! Will definitely make again. If one went by the recipe it would be as bland as plain water. I used chicken broth 4 cups and 2 cups water. Ladle the soup into four large soup bowls and serve. We had a Chinese restaurant that made two soups that I loved how they tasted. I even later on added more cubes, soy sauce, sesame oil and ginger when first tasting it because it was so bland. Even my husband ate a big bowl and he hates soup. Bring the soup to a boil, and reduce heat to a simmer. I agree with others' reviews that the flavor was a bit bland so the BIG change I made is adding a bunch of soy sauce (too taste you'll have noticed I don't do measurements by now?). Next time I would omit the nappa cabbage. I loved this soup! I did use Bok Choy instead of celery. Copyright © 2020 Leaf Group Ltd., all rights reserved. Pour the hot broth into the soup mixture. 102 calories; protein 9.8g 20% DV; carbohydrates 8.1g 3% DV; fat 3.5g 5% DV; cholesterol 27.9mg 9% DV; sodium 206mg 8% DV. Bring the broth to a simmer, then keep it hot while you prepare the vegetables. Allrecipes is part of the Meredith Food Group. Heat sunflower oil or peanut oil in a soup kettle or large saucepan. For a low-sodium diet, use low-salt soy sauce. LOVE IT LOVE IT. Make plenty of Chinese vegetable soup, as the flavors become even better with time. Amount is based on available nutrient data. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. This was well received and requested to be made again. I did use a little more soy sauce and bouillon than the recipe reads and also used some white pepper and teriyaki sauce. And the times for cooking especially the chicken is for someone who has a much hotter stove top then I. Needless to say I was extremely disappointed. I even kicked up the amount of soy sauce and sesame seed oil. Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Add comma separated list of ingredients to exclude from recipe. I also serve this with steamed rice as a side dish for those who want it as well. Cook for 1 minute, then add 100g bean sprouts and a large carrot cut into matchsticks, 100g finely sliced mange tout and 2 pak choi, bases trimmed and leaves separated. Double the ginger. This is his FAV. Simmer for 2 minutes or until the vegetables are just tender Added a spicy garlic sauce. I was looking forward to tasting the fresh garlic and ginger but all we could taste was the napa cabbage. Cook the mixture until the cabbage begins to soften. Information is not currently available for this nutrient. Double the garlic. Nutrient information is not available for all ingredients. You can also use homemade chicken stock. I added more bullion and more veggies. Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. Stir in canned water chestnuts and fresh snow peas, or substitute frozen baby peas. Homemade Chinese vegetable soup is low-fat and is rich in nutritious, high-fiber vegetables that make it a hearty choice for a healthy lunch or dinner. I added shrimp and less chicken. Place chicken or vegetable broth in a small saucepan. I gave it 2 stars because the napa cabbage in the recipe overwhelmed all other flavors. Most people won't think twice about serving basic cornbread when is on the table. Add soy sauce and rice vinegar. And after adding the vegetables make sure you're not cooking too long because you do want them just a bit crisp. Stir in sliced onion, chopped celery and shredded Chinese cabbage. It's just wonderful for being light and yet hearty enough to serve for a meal. I have to admit. M.H. Stir in salt and pepper to taste or use a low-sodium, Chinese seasoning blend. If someone came up with a solution for fixing the broth the soup has potential to be amazing! Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing. Excellent soup. According to Kurt Nolte, agriculture agent at University of Arizona's College of Agricultural and Life Science, Napa cabbage is a good addition to soup because the cabbage absorbs the flavors of the soup. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. // Leaf Group Lifestyle, Uses for Good Seasons Italian Salad Dressing, Arizona State University; Napa Cabbage; Kurt Nolte, Savvy Vegetarian: Vegan Tofu Recipe: Chinese Cabbage Tofu Soup. Ladle the … I didn't get too hung up on what veg and how much I sort of loosely followed the recipe and added whatever needed to be used from my fridge (like a couple of small potatoes!). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All the vegetable amounts seemed perfect. 1 pound boneless chicken thighs - cut into bite-size pieces, 1 skinless, boneless chicken breast half - cut into bite-size pieces, 1 (8 ounce) can sliced water chestnuts, rinsed and drained. Add soy sauce and rice vinegar. My husband likes broth soups not creamy thick soups. I love Chinese cuisine but this is not that! Add comma separated list of ingredients to include in recipe. Napa calcium is also high in potassium and calcium. In the end my 5 year olds loved it...and that's saying a lot for a bowl full of vegetables. This recipe does have a good base for flavor...just needs an extra kick. Cover the pan and simmer the Chinese vegetable soup for 8 to 10 minutes, then add chopped, fresh parsley. I think that adding fish sauce would be a good addition too. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Stir in salt and pepper to taste or use a low-sodium, Chinese seasoning blend. Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green … Also when I not feel well, this is one soup that has all what help me feel better. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Shrimp and no chicken... 2nd time I've made. For a low-sodium diet, use low-salt soy sauce. 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Mix in the mushrooms, and simmer for 5 more minutes. Use a low-sodium broth if you're limiting your sodium intake. Congrats! For the vegetables I used 1 large can baby corn, 8 oz can water chestnuts, cup of broccoli florets, cup shredded cabbage, 1/2 red pepper, 5 green onions, 1 medium zucchini and a small can of mushrooms. Savoy cabbage, rich in beta-carotene, is a good alternative. Low-fat varieties are also available. Do not skip using the toasted sesame oil it makes this recipe. Some sprinkling of salt and pepper after simmering for a while and it was really delicious! I put ALOT of hope into this soup! When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Ok, only had 1 very large chicken breast to use up, used 6 boullion cubes to 8 cups water, doubled ginger and garlic, used 2 tablespoons soy, left sesame oil the same.