Name: Very Low-Calorie Chinese Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 5 cups low-sodium vegetable broth or water; 2 cups napa cabbage or bok choy, shredded; 1 cup mushrooms (shiitake, enoki, or button), sliced; 1 medium carrot, julienned or thinly sliced; 1 small zucchini, julienned; 1/2 cup snow peas or green beans, sliced; 2 scallions, sliced; 1 clove garlic, minced; 1 teaspoon fresh ginger, minced or grated; 1 teaspoon low-sodium soy sauce or tamari; 1/2 teaspoon sesame oil (optional); Salt and white pepper, to taste; Optional: Shirataki noodles or kelp noodles; Optional: Tofu cubes; Optional: Splash of rice vinegar or chili oil; Optional: Chopped cilantro or fresh basil for garnish

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I love making this very low-calorie Chinese vegetable soup when I want something light, comforting, and nourishing. It is packed with fresh vegetables, warming aromatics, and delicate Asian-inspired flavors, yet it stays incredibly low in calories. I find it perfect for a light lunch, a reset meal, or a cozy dinner that does not feel heavy.

Very Low-Calorie Chinese Vegetable Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

5 cups low-sodium vegetable broth or water

2 cups Napa cabbage or bok choy, shredded

1 cup mushrooms (shiitake, enoki, or button), sliced

1 medium carrot, julienned or thinly sliced

1 small zucchini, julienned

½ cup snow peas or green beans, sliced

2 scallions, sliced

1 clove garlic, minced

1 teaspoon fresh ginger, minced or grated

1 teaspoon soy sauce or tamari (low-sodium)

½ teaspoon sesame oil (optional)

Salt and white pepper, to taste

Optional add-ins:

Shirataki noodles or kelp noodles

Tofu cubes

A splash of rice vinegar or chili oil

Chopped cilantro or fresh basil for garnish

Directions

I start by heating a large pot over medium heat and adding a small splash of water or broth. I add the minced garlic and ginger and cook them for about one minute until fragrant. This step is optional, but I find it adds wonderful depth to the soup.

Next, I pour in the vegetable broth and bring it to a gentle simmer. I add the carrots, mushrooms, cabbage, zucchini, and snow peas. I let everything simmer for about 5 to 7 minutes, just until the vegetables are tender but still vibrant.

I then stir in the soy sauce, sesame oil, and white pepper. I taste and adjust the salt as needed. Finally, I add the scallions and any optional add-ins like tofu or shirataki noodles. I serve the soup hot, sometimes garnished with fresh herbs or a light drizzle of chili oil.

Servings and Timing

This recipe makes 4 servings.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Each serving contains approximately 50 to 70 calories, depending on optional additions.

Variations

I sometimes add cubed firm tofu for extra protein while keeping the soup light. When I want more texture, I include shirataki or kelp noodles, which add volume without significantly increasing calories.

For a spicier version, I stir in a small amount of chili oil or fresh sliced chili. If I want a slightly tangy note, I add a splash of rice vinegar just before serving.

I also like swapping napa cabbage for bok choy or adding spinach at the end for extra greens.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. Because it is broth-based, it reheats beautifully.

When reheating, I gently warm it on the stovetop over medium heat until hot. I can also microwave it in short intervals, stirring in between. If the vegetables have absorbed some broth, I add a small splash of water or broth to loosen it.

I do not recommend freezing this soup, as the vegetables may become too soft once thawed.

FAQs

Can I make this soup completely oil-free?

Yes, I can skip the sesame oil entirely. The garlic, ginger, and soy sauce still provide plenty of flavor.

Can I add protein without increasing calories too much?

I like adding tofu cubes because they provide protein while keeping the calorie count relatively low.

What other vegetables work well in this soup?

I often use spinach, bean sprouts, bell peppers, or thinly sliced cabbage. I keep the cooking time short so they stay crisp and fresh.

Is this soup good for meal prep?

I find it excellent for meal prep. I prepare a batch at the beginning of the week and portion it out for quick lunches or light dinners.

How can I make the soup more filling?

I add shirataki noodles, extra mushrooms, or tofu to increase volume and satiety while keeping the calorie count low.

Conclusion

I enjoy this very low-calorie Chinese vegetable soup whenever I want something simple, wholesome, and satisfying. It is light yet comforting, easy to customize, and quick to prepare. For me, it is a reliable go-to recipe that keeps things flavorful while staying nourishing and balanced.

📖 Recipe:

Very Low-Calorie Chinese Vegetable Soup

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

A light, comforting, and nourishing Chinese-inspired vegetable soup packed with fresh vegetables, warming aromatics, and delicate flavors while staying very low in calories.

Instructions

Heat a large pot over medium heat and add a small splash of water or broth. Add the minced garlic and ginger and cook for about 1 minute until fragrant.
Pour in the vegetable broth and bring to a gentle simmer.
Add the carrots, mushrooms, cabbage, zucchini, and snow peas. Simmer for 5 to 7 minutes until the vegetables are tender but still vibrant.
Stir in the soy sauce, sesame oil (if using), and white pepper. Adjust salt to taste.
Add scallions and any optional add-ins such as tofu or shirataki noodles. Serve hot, garnished with fresh herbs or a drizzle of chili oil if desired.