Asian Vegetable Soup

A light yet flavorful Asian Vegetable Soup with a savory sesame-ginger broth, vibrant vegetables, and tender bok choy. Topped with crispy fried brown rice cakes for a satisfying crunch and served warm for a wholesome, comforting meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1½ cups cooked long grain brown rice

½ cup canola oil

1 tablespoon sesame oil

1 cup julienne-cut carrots

4 ounces fresh maitake mushrooms, stemmed and coarsely chopped

4 green onions, sliced

1 tablespoon grated fresh ginger

4 cloves garlic, minced

4 cups chicken broth

2 cups water

1 cup frozen shelled edamame

1 cup frozen sugar snap peas

2 tablespoons soy sauce

¼ teaspoon crushed red pepper

¼ cup sliced water chestnuts, chopped

¼ cup sliced bamboo shoots, chopped

1 cup coarsely shredded bok choy

‍

Directions

For fried rice cakes, preheat oven to 200°F. Line a baking pan with a wire rack; set pan aside.
For fried rice cakes, form rice into 6 small cakes. In a large skillet, heat canola oil over medium-high heat. Cook cakes for 8 to 10 minutes or until crisp and golden, turning once. Transfer cakes to prepared pan; keep warm in oven until ready to serve.
For soup, in a large saucepan heat sesame oil over medium heat. Add carrots, mushrooms and green onions. Cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Stir in chicken broth, water, edamame, sugar snap peas, soy sauce and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until carrots are tender.
Add water chestnuts, bamboo shoots and bok choy. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until heated through. Serve soup with rice cakes.