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Easy Asian soup broth is a mild-flavored, broth base for sipping or as an ingredient for other Asian recipes. Simple vegetables, ginger root, and garlic are all you need for this easy recipe.
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Ingredient list
This recipe is my 30-minute “cheater” broth because it doesn’t require hours to cook and uses everyday ingredients. Here's the list.
- green onion
- celery
- garlic
- ginger
- cabbage
- mushrooms
- sesame oil
- water
- salt
That’s it! Those are the ingredients (besides sesame oil, water, and salt) that make this recipe so easy and delicious!
How to make it
Chop and sauté veggies:
Add water to veggies and simmer 20 minutes:
Strain:
Done!
That’s it! No fancy moves…just a few simple steps.
During my first cold of the season, I needed some serious nutrients and hydration. No surprise, right? But, I didn’t have any canned broth on hand.
So, I whipped up this easy Asian-inspired soup base.
When you don't have packaged broth on hand, this fresh, produce-infused broth is even more delicious when you're fighting off a cold.
Beyond the cold though, here are four ways I use this broth recipe:
- Ramen or rice noodle soup
- Wonton soup
- Vietnamese-inspired pho
- Sipping broth
Who knew an Asian-style veggie broth could be so easy and versatile?
Once the broth is done, you can add anything! My go-to mix-ins include noodles, cilantro, lime, peanuts, green onions, and jalapeño peppers.
Cheers to making easy, comfort food from scratch…and always to our health!
📖 Recipe
Easy Asian Soup Broth
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 tablespoons Sesame Oil
- 2 Green Onions, separate stem and stalk
- 1 rib Celery, diced (about 1 cup)
- 3 cloves Garlic, minced
- 1 (½ inch piece) Ginger, peeled and grated
- 1 cup Cabbage, shredded
- 1 cup Mushrooms, sliced
- 5 cups Water
- ½ teaspoon Salt
Instructions
- Heat SESAME OIL in a 3 quart soup pot on medium-high heat.
- To the pot, add GREEN ONIONS, CELERY, GARLIC, and GINGER. Sauté until tender, stirring as needed.
- Add CABBAGE and MUSHROOMS and continue sauteing until vegetables are fully cooked.
- Add WATER and SALT. Reduce heat, cover and simmer 15 minutes.
- Strain and discard vegetables from the liquid.
- Serve warm as a sipping broth or use for other recipes.
- To store, cool completely and refrigerate in an airtight container up to five days.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Erin Jones says
Thank for this recipe. I used this to make a Asian stock for 2 different soups (so far!)
My uncle is battling a rare type of lymphoma and the chemo meds are just ravaging him. Round 1 almost killed him and admitted him to the hospital for days. Round 2 of new meds makes eating/tasting difficult. But he’s been really enjoying egg noodles lately. So I purchased 3 different styles of egg noodles from our local Asian store. I used your base recipe to make a concentrated, shiitake forward Phö broth and a Thai soup with coconut milk for a creamy alternative. Both full of veggies.
Thank you so much for this easy recipe. Having found your blog, I can’t wait to search for new foods!
Traci says
Hi Erin, I'm so glad you found the perfect use for my recipe and really appreciate you taking the time to come back here and let me know. Apologies for the delayed response. I hope you were able to find more foods that suit your situation. Thank you so much!
Julie says
This looked so easy...and I had all the ingredients. The only thing I changed was the cabbage. I used bagged shredded cabbage and that may have been the problem. After following the recipe to the end, I found the broth was very watery....so I added a tablespoon of soy sauce. That seemed to help lift some flavor. I added potstickers, ramen noodles, Bok choy and an egg. It was quite good...but still watery. Any suggestions how to add more flavor to the initial broth recipe?
Traci says
Hi Julie, this is a lightly-flavored, vegetable-based, homemade broth. Can you elaborate on what you mean by watery? Thanks so much!
Martha E Woody says
19 year old granddaughter had four wisdom teeth removed today. She could have clear liquids. I made this soup, and strained the veggies out (to serve with ramen noodles tomorrow), normally this girl does not like soup, stews, etc., but she enjoyed this. The sesame oil and Asian veggies made for a tasty broth!
Will prepare again.
The Kitchen Girl says
Ohhh this makes my day 🙂 4 teeth...poor thing! I'm honored to be a part of her recovery in this way. Thanks so much for taking the time to let me know. So glad it was enjoyed!
Lays Santos says
What do you do with the leftovers of the broth?
Traci Antonovich says
Thanks for asking! If you don't turn all of the broth into soup, you can easily freeze it. Also, you could cut the recipe in half to yield just over 2 cups. Hope that helps!
Lays Santos says
Thanks for the response! You're so nice!
Traci Antonovich says
You're quite welcome...always happy to help! 🙂
Heather says
So I tried this, but mine turned out green with a slight blue tint. Doesn't taste horrible, but rather like flavored water. What did I do wrong?
Traci Antonovich says
Hiya Heather, thanks for asking! Hmmmmm, as far as color...did you use white mushrooms? I'm sure I used baby bellas (much darker) that create a brown-ish colored broth, which would dominate any green tints that could naturally occur from veggies like cabbage or green onions...not sure about the blue tint. As for flavor, this recipe is def intended to be a lighter broth, which I mostly use for Asian-style soups and Ramen. You could always simmer it longer than the recipe says for a stronger flavor. Hope that helps!
Liz says
its the garlic that turned blue/green! The colors occur when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic’s pungent smell. It is still safe to eat, although i HATE when that happens!!!
Traci Antonovich says
Hmmm, I don't recall this happening with mine and it definitely didn't come through in the pictures, but I'll pay closer attention next time. Thanks for the reply!
Brooke says
This is perfect, Tracy! I'm recovering from a cold and this is perfect- excited to try it!
The Kitchen Girl says
Thanks, Brooke! I hope you're feeling better now 🙂