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–+ servings
bowl of vegetable soup

Spicy Ginger Vegetable Soup

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
For an even heartier version of this amazing soup, add cooked 100% buckwheat noodles or brown, black, or red rice just before serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Difficulty Easy
Servings 4
Daily Dozen Greens, Other Vegetables

Ingredients
 
 

  • 5 cups vegetable broth
  • 1 4-inch piece lemongrass crushed
  • 4 tablespoons fresh ginger grated
  • 1 garlic clove minced
  • 2 cups shiitake mushroom caps sliced
  • 2 shallots cut lengthwise into thin slivers
  • 2 cups bok choy or napa cabbage thinly sliced
  • 1 cup carrot shredded
  • 3 scallions chopped
  • 2 teaspoons lime juice or to taste
  • 4 cherry or grape tomatoes halved
  • 1 teaspoon Healthy Hot Sauce or to taste
  • 2 teaspoons Savory Spice Blend
  • 2 tablespoons fresh Thai basil or cilantro chopped

Instructions
 

  • In a large pot, combine the broth, lemongrass, ginger, and garlic. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove the lemongrass and bring to a boil. 
  • Add the mushrooms, shallots, bok choy, and carrot. Reduce the heat to low and cook for 3 minutes. Stir in the scallions, lime, tomatoes, Healthy Hot Sauce, and Savory Spice Blend. Simmer until hot, about 2 minutes. Garnish with Thai basil or cilantro and serve hot.