This very low calorie Chinese vegetable soup is light, nourishing, and packed with flavor without weighing me down. I love making this when I want something warm and comforting that’s also gentle on my calories. It’s full of crisp vegetables, fragrant broth, and subtle Asian spices.
Why You’ll Love This Recipe
I love how incredibly easy and fast this soup is to make. It’s satisfying without being heavy, and I can customize it with whatever vegetables I have on hand. It keeps me full, hydrated, and refreshed—perfect for when I’m watching what I eat or just craving something clean and wholesome.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Low-sodium vegetable or chicken broth
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Napa cabbage or green cabbage, chopped
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Carrots, julienned or thinly sliced
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Mushrooms (shiitake or button), sliced
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Garlic, minced
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Ginger, grated or thinly sliced
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Soy sauce or tamari (for gluten-free)
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Scallions, chopped
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A few drops of sesame oil
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Salt and white pepper to taste
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Optional: tofu cubes, bean sprouts, or a dash of chili flakes
Directions
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I heat a small amount of sesame oil in a large pot, then sauté the garlic and ginger until fragrant.
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I pour in the broth and bring it to a gentle boil.
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I add the carrots, cabbage, and mushrooms, then simmer for about 10–12 minutes until the veggies are tender but not mushy.
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I season the soup with soy sauce, salt, and white pepper, then stir in the scallions and optional toppings.
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I let it simmer for another minute or two before serving it hot.
Servings and timing
This recipe makes about 4 servings.
Prep takes 10 minutes, cooking takes another 15 minutes—so the whole thing comes together in around 25 minutes.
Variations
Sometimes I add tofu or shirataki noodles to make it more filling while keeping it light. For a spicier version, I add chili oil or fresh chopped chilies. I also like adding bok choy, snow peas, or baby corn when I have them on hand.
Storage/Reheating
I store leftovers in a sealed container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. If I added noodles, I sometimes store them separately to keep them from getting soggy.
FAQs
Is this soup vegan?
Yes, as long as I use vegetable broth and skip any non-vegan add-ins like eggs or meat.
Can I freeze this soup?
I can freeze the broth and vegetables, but I avoid freezing if it contains delicate greens or tofu, as their texture may change.
How do I add protein to this soup?
I like adding tofu, edamame, or even a whisked egg stirred in during the last minute of cooking for added protein.
What’s the calorie count per serving?
It typically ranges between 60–100 calories per serving, depending on the vegetables and broth used.
Can I make it spicy?
Absolutely. I add chili flakes, sriracha, or a spoonful of chili garlic paste if I want some heat.
Conclusion
This very low calorie Chinese vegetable soup is one of my favorite ways to enjoy a nourishing, flavorful meal without overindulging. It’s easy, flexible, and always leaves me feeling refreshed and satisfied.
