Green Jade Vegetable Soup Recipe

Name: Green Jade Vegetable Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: - Broccoli 750g; - Babycorns Series 1 Small Butterfly; 125 Ml Kikkoman Toasted Sesame Oil, 125Ml; 500 Ml Hd Rice Vinegar, 500Ml; 50 G Vandevi Asafoetida 50g; - Greenfields Ground White Pepper; - Fresh Asian Coriander Bunch; 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml; 500 G Brown & Polson Cornflour

Chinese cuisine · 120 calories

About this recipe

Green Jade Vegetable Soup is a delightful and comforting dish, perfect for fitness enthusiasts seeking a garden-fresh treat. This vibrant, Chinese-inspired soup combines the goodness of above-ground vegetables with the aromatic balance of spices, creating a wholesome and diabetic-friendly meal. Packed with nutrients, this soup is designed to satisfy comfort cravings while being gentle on the palate, making it an excellent crowd-pleaser. Its simplicity and budget-friendly ingredients make it an ideal choice for those seeking a warm, nourishing bowl of health and flavor. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

- Broccoli 750g
- Babycorns Series 1 Small Butterfly
125 Ml Kikkoman Toasted Sesame Oil, 125Ml
500 Ml Hd Rice Vinegar, 500Ml
50 G Vandevi Asafoetida 50g
- Greenfields Ground White Pepper
- Fresh Asian Coriander Bunch
150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
500 G Brown & Polson Cornflour

Instructions

1. Prepare all vegetables by washing thoroughly, chopping the green beans, slicing the baby corn, shredding the napa cabbage, and separating broccoli florets into bite-sized pieces.
2. Heat sesame oil in a large pot over medium heat. Add asafoetida and stir for 30 seconds to release its aroma.
3. Add the green beans, baby corn, napa cabbage, and broccoli florets to the pot. Stir-fry the vegetables for 2-3 minutes until slightly tender but still crisp.
4. In a small bowl, mix cornstarch with 2 tablespoons of soy sauce, rice vinegar, and a sugar substitute to create a slurry.
5. Add the slurry to the pot, stirring well to coat the vegetables. Gradually pour in hot water until the vegetables are submerged and bring to a gentle boil.
6. Season the soup with white pepper powder and adjust salt to taste. Let simmer for 8-10 minutes until the vegetables are fully cooked and the soup thickens slightly.
7. Turn off the heat and garnish the soup with chopped spring s (green parts only) and fresh coriander leaves.
8. Serve hot in individual bowls, ensuring a generous portion of vegetables in each serving. Enjoy a comforting and nutritious bowl of Green Jade Vegetable Soup.