What if we told you that a super healthy, soothing dinner could be ready in just about 30 minutes? This savory, nourishing and brothy vegetable soup is all about that kind of soothing simplicity. With loads of fresh ginger and garlic, and easy to make vegan if you want, make our gingery vegetable soup recipe when you’ve got a cold (or feel one coming on) and need a quick, easy dinner that’s also a little medicinal. Topped with perfectly Soft Boiled Eggs, this fast, comforting gingery vegetable soup recipe is sure to cure whatever ails you. If you need a heartier vegetable soup, our rich, classic Cabbage Soup recipe — or really, any of our 30 Favorite Soup Recipes — might be just what the doctor ordered.
Ginger Veggie Soup Ingredients
Chicken bone broth: To ensure the maximum health benefits of bone broth, it seems like homemade broth is the best but store bought is fine, too. If you want to make this super simple vegetable soup vegan, just swap mushroom broth or veggie broth — the highest quality you can find — for the bone broth.
Shiitake mushrooms: Fresh shiitake mushrooms add umami, texture, and are also very nutritious.
Cabbage: Savoy cabbage is one of our favorite veggies and is — you guessed it — super nutritious, too. It’s sweeter and much more tender than regular cabbage, and cooks quickly in this soup.
Lots of fresh ginger and garlic: Garlic and ginger are both superpowered foods that support your health in many ways! They’re both anti-inflammatory, and have antioxidants. Garlic may help reduce blood pressure, and ginger is wonderful for soothing upset tummies. Our favorite reason to eat them, though? They make food taste really good.
Soy sauce: This simple vegetable soup recipe gets a lot of flavor from pantry staples, like a heavy hit of umami from soy sauce! If you need this recipe to be gluten free, swap in gluten free tamari for the soy sauce.
Chili paste: We like to use sambal oelek here, which is a simple and classic Asian chili paste. You could use sriracha, if that’s what you’ve got on hand.
Fish sauce : Southeast Asian fish sauce is one of our favorite ways to add tons of flavor with just a dash of a basic pantry item. If you want to keep the soup vegan or vegetarian, though, it’s fine to skip it.
How To Make Gingery Vegetable Soup
Pour the broth, mushrooms, green onions, ginger, garlic, soy sauce, chili paste into a big pot.
Crank the heat and bring the soup to a boil over high heat.
Simmer just until the mushrooms are tender enough to eat.
Add all that lovely savoy cabbage, and simmer for a few more minutes.
Eat up! Ladle it into your favorite pretty soup bowls. This simple recipe serves 2, but it’s easy to double or even triple if you’ve got a big crowd to feed.
Make it nice! This healthy, brothy ginger vegetable soup is so delicious topped with the jammy, soft-boiled eggs.
How To Store + Tips
This soup only serves 2 as written, so leftovers aren’t usually a problem. However, leftovers will keep in the fridge for up to 5 days and reheats nicely.
If you need to serve more people, this soup recipe scales up easily.
Grate the ginger with a microplane grater for best results — it will almost liquify as you grate it, and all of those spicy, warming ginger flavors will meld beautifully into your soup! You could even grate the garlic cloves on the grater, too.
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How Did You Like It?
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