Spicy Ginger Vegetable Soup

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
For an even heartier version of this amazing soup, add cooked 100% buckwheat noodles or brown, black, or red rice just before serving.
4.25 from 48 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Difficulty Easy
Servings 4
Daily Dozen


  • 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 lime juice 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.
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