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Asian Vegetable Soup Recipe

Asian Vegetable Soup

Prep Time 10 minutes Cook Time 5 minutes

Cover all food groups effortlessly in this easy-to-make Asian-inspired soup. Feel free to experiment and put in whatever veggies you want -- canned water chestnuts, baby corn, Chinese mushrooms, you name it.

What you'll need

  • 2 (6-ounce) boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 (5-ounce) package Japanese Curly Noodles (chunks soba)
  • 1 bunch bok choy, stems and leaves chopped separately
  • 4 carrots, shredded
  • 2 tablespoons soy sauce
  • 1/4 cup teriyaki sauce
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground ginger

Helpful Tip:

If using cooked chicken, then start the recipe at step 2.

Make it Faster:

Packaged, shredded carrots can be used.

Packaged, washed spinach may be used in place of the bok choy.


Servings: 4



Thin spaghetti can be used in place of the Japanese noodles.

Any quick-cooking green, such as spinach or chard, can be used in place of the bok choy.

Any cooked chicken, such as cold cuts or prepared rotisserie chicken that equals about 2 cups can be used in this recipe. Cooked turkey can be substituted for the chicken.

How to make it

  1. Season chicken with salt and pepper. In a small skillet on medium high heat, heat oil until shimmers. Cook chicken about 9 minutes, turning once, or until cooked through. Shred or cut into bite-size pieces.
  2. In a large pot bring 6 cups of water to a boil. Add noodles; when they rise to the surface add bok choy stems and carrots. Stirring often, cook 4 minutes until noodles are tender.
  3. Remove from heat and stir in bok choy leaves, chicken, soy sauce, teriyaki sauce, scallions, garlic, salt and ginger.