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Community Recipe
from [ChefDrT]
VEGAN Chinese (ish) Vegetable Soup

VEGAN Chinese (ish) Vegetable Soup

Easy to make, light, refreshing Soup

  • Yield: 4 servings ( Serving Size: Reasonable )
  • Prep time: 30 Minutes
  • Cook time: 15 Minutes


  • 6 cup(s) garlic Stock Hot
  • 1 whole(s) White Onion Finely Chopped
  • 1 teaspoon(s) Fresh Ginger Chopped
  • 1 teaspoon(s) soy sauce
  • 1 can(s) Bamboo Shoots A 250g tin
  • 1 whole(s) Carrot Grated
  • 3/4 cup(s) Shitake Mushroom Hydrated, Sliced, Discard stalks
  • 1 can(s) Peas (Minted) 1 440g tin
  • 1 cup(s) Celery diced
  • 1 whole(s) Pepper Diced (I use green)


1) Heat Onion, Garlic, Ginger in 1 cup of stock (blanch without colouring. About 3 mins)

2) Stir in Soy and remaining stock (bring to a simmer)

3) Stir in.... well everything else

4) Simmer for 10-20 minutes till everything is cooked (Al Dente)

The more you reduce the liquid the more 'stew' like it becomes.

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VEGAN Chinese (ish) Vegetable Soup Recipe