Very low calorie Chinese Vegetable Soup – and quick!

15-Minute Clear Chinese Vegetable Soup

This recipe is designed to be ultra-low in calories (approx. 60-80 kcal per serving) while providing a punch of umami and nutrients. It is perfect for a quick light lunch or a starter.

Ingredients

Broth Base:

4 cups Vegetable or Chicken broth (low sodium)

1 tbsp Soy sauce (or liquid aminos)

1 tsp Fresh ginger, grated or minced

1 clove Garlic, smashed

1/2 tsp Toasted sesame oil (optional, for aroma)

A pinch of white pepper

The Vegetables:

2 cups Bok choy, chopped (separate stems and leaves)

1/2 cup Carrots, thinly sliced into "matchsticks"

1/2 cup Mushrooms (Shiitake or Button), sliced

1/2 cup Napa cabbage or Spinach

2 Green onions, sliced (keep whites and greens separate)

Optional Protein (Adds minimal calories):

1/4 cup Silken tofu, cubed

Instructions

Simmer the Aromatics: In a large pot, combine the broth, soy sauce, ginger, garlic, and the white parts of the green onions. Bring to a boil, then reduce heat and simmer for 3-4 minutes to infuse the flavors.

Add Harder Vegetables: Add the mushroom slices and carrot matchsticks (and bok choy stems if they are thick). Simmer for 2 minutes.

Wilt the Greens: Add the bok choy leaves, napa cabbage (or spinach), and tofu (if using). Cook for just 1 minute until the greens are bright and slightly wilted.

Finish: Turn off the heat. Stir in the white pepper and sesame oil.

Serve: Ladle into bowls and garnish with the remaining green onion tops.

Quick Tips for Flavor

The "Kick": If you like heat, add a teaspoon of chili garlic sauce or a few red pepper flakes.

Zero-Calorie Volume: Add a handful of bean sprouts at the very end for extra crunch without the calories.

Umami Boost: If the soup feels too "thin," add a splash of rice vinegar or a drop more soy sauce to balance the acidity.