Print Recipe
4.38 from 32 votes

Spicy Asian Vegetable Soup

For an even heartier version of this amazing soup, add cooked 100% buckwheat noodles or brown, black, or red rice just before serving.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Asian
Difficulty: Easy
Makes: 4 1-1/2 cup servings
Daily Dozen Food(s): Greens, Other Vegetables
Servings: 4
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 5 cups vegetable broth
  • 1 4-inch piece lemongrass crushed
  • 4 tablespoons fresh ginger grated
  • 1 garlic clove minced
  • 2 cups shiitake mushroom caps sliced
  • 2 shallots cut lengthwise into thin slivers
  • 2 cups bok choy or napa cabbage thinly sliced
  • 1 cup carrot shredded
  • 3 scallions chopped
  • 2 teaspoons peeled blended lime or to taste
  • 4 cherry or grape tomatoes halved
  • 1 teaspoon Healthy Hot Sauce or to taste
  • 2 teaspoons Savory Spice Blend
  • 2 tablespoons fresh Thai basil or cilantro chopped


  • In a large pot, combine the broth, lemongrass, ginger, and garlic. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove the lemongrass and bring to a boil. 
  • Add the mushrooms, shallots, bok choy, and carrot. Reduce the heat to low and cook for 3 minutes. Stir in the scallions, lime, tomatoes, Healthy Hot Sauce, and Savory Spice Blend. Simmer until hot, about 2 minutes. Garnish with Thai basil or cilantro and serve hot.

Pin It on Pinterest

Share This