Hibachi Soup Recipe(Vegan)
This easy Homemade Hibachi Soup with fresh vegetables and homemade vegetable broth. A hearty, vegan dish perfect for any meal. Quick and Effortless!
Servings 4 servings
Calories 62kcal
Ingredients
- ½ cup celery chopped
- 1 cup carrot chopped, reserve a handful
- 1 tablespoon ginger chopped
- 1 cup mushrooms sliced, reserve a handful
- 1 cup green beans chopped
- 1 cup cabbage shredded, reserve a handful
- 6 cups water or vegetable broth
- ¼ cup fried onions optional
- ½ teaspoon salt adjust to taste
- 1 teaspoon soy sauce optional, for extra umami
Instructions
- In a large pot, combine the chopped celery, carrot, ginger, mushrooms, green beans, and cabbage with water or vegetable broth.
- Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 30 minutes until the flavors meld together.
- Strain the broth and discard the cooked vegetables.
- Pour the hot broth into serving bowls.
- Stir in the reserved thinly sliced mushroom, shredded cabbage, and carrot for added texture.
- Sprinkle with fried onions and a dash of soy sauce.
- Serve hot and enjoy!
Notes
- You can customize it by adding protein such as tofu, chicken, or shrimp and enhancing the flavor with miso paste, soy sauce, or extra spices like red pepper flakes or Sriracha.
- Use seasonal or local vegetables or vegetable scraps to create a hearty and savory soup, making it adaptable to your taste.
- Store leftovers in an airtight container in the refrigerator for up to three days or in the freezer for up to two months.
- Reheat on the stovetop over medium heat or microwave in 30-second increments, stirring in between, until thoroughly heated.
Nutrition
Calories: 62kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 377mg | Potassium: 386mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5.611IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg