Food Faith Fitness · by Lori Mauer★ 5.0 (2)
Chinese Vegetable Soup
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 10%
CARBS 17G66% OF CAL
4G FIBER0G ADDED0G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 4G32% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 20-minute broth-based soup with fresh ginger, bok choy, mushrooms, and vegetables. Savory, comforting, and lightly spiced.
mainchinesesoupdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 4 cups low-sodium vegetable broth
- 3 cloves garlic (minced)
- 1 inch fresh ginger (chopped)
- 1 medium carrot (sliced)
- 3/4 cup mushrooms (sliced)
- 1/2 cup celery (small-diced )
- 1 head bok choy (sliced)
- 1 1/2 tablespoons soy sauce (plus more to taste)
- Salt and freshly ground black pepper to taste
- 1 1/4 teaspoons sesame oil
- 2 sprigs cilantro (chopped)
- 1 green onion (sliced)
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 10%
CARBS 17G66% OF CAL
4G FIBER0G ADDED0G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 4G32% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1344mg
- Total sugar
- 6g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 889mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.