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4.35 from 35 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

Ingredients

  • 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

Instructions

  • 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.
Discuss

5 responses to “Spicy Asian Vegetable Soup

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  1. I don’t understand the Rice suggestion, given what is known about arsenic in rice, and what Dr. Greger has recommended about it(https://nutritionfacts.org/video/do-the-pros-of-brown-rice-outweigh-the-cons-of-arsenic/). The same goes for the Bok Choy or Napa Cabbage(recall Bok Choy bottoming out the ORAC scores for green leafy vegetables). Why not Red Cabbage? And why are the Scallions not suggested to be Red Onion(https://nutritionfacts.org/video/benefits-of-marjoram-for-polycystic-ovary-syndrome-pcos/)? Why is it not specified to let the Garlic rest after mincing it, as is known to be the best practice(https://nutritionfacts.org/questions/what-are-the-anti-cancer-effects-of-garlic/)?

  2. I just made this today and changed the recipe just a tad. Cut the ginger amount in 4, used half of the onion and i just squeezed half of a lime into the soup and it was AMAZING. I made it for my sick boyfriend and we were both very happy with the result.

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