Jump to Recipe

A quick and simple soup, ideal for the cold winter days. The ginger will warm you in a unique, fresh and aromatic way. The nori seaweed will give you a sea aroma, as well as of Asian cuisine. The mushrooms and the rest of the vegetables (celery, broccoli, onions, cabbage, corn, and onion) make it super flavorful, incredibly nutritious, crowd-pleasing, and they add interesting textures.

Tofu may not be necessary. Many times I make it without tofu (only when I don't have any). But if you like it, put it in and you'll see it upgrading this vegan soup to a real masterpiece. Mouthwatering and packed with flavor, textures, and aromas.

If you like it spicier, it's very easy to adjust it by adding extra soy sauce, tabasco sauce, and cayenne pepper powder in your bowl. For those who love intense flavors, I also recommend chili powder!

Try it and we look forward to your comments!

This post contains affiliate links. If you make a purchase, we get a percentage, at no extra cost to you. As an Amazon Associate, allaboutvegans.com earns from qualifying purchases.

Photo of a tasty Chinese soup with veggies, fresh ginger, nori, tofu and mushrooms. A vegan recipe.

Heartwarming Chinese soup in just 30 minutes!

Warm up with this delicious Chinese soup in 30 minutes! With vegetables, fresh ginger, nori seaweed, tofu and mushrooms. A vegan soup with Asian flavor that will blow your mind!
4.93 from 14 votes
Print Pin
Course: Appetizer, Main, Main Course, Main, Main Courses, Main Course, Appetizers, Appetizer
Cuisine: Asian, Chinese, Asian, Chinese
Keywords: fasting, ginger, soup, tofu, vegan, vegetables, vegetarian, veggies
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 6 portions
Calories: 108kcal
Author: Thodoris Tibilis


  • 3 cups white cabbage roughly chopped (about 4x4 cm/1.5x1.5 in)
  • 2 big mushrooms (preferably brown) cut into slices and each slice into three pieces
  • 2 ribs celery sliced
  • 2 cups broccoli cut into bite-size pieces
  • 2 spring onions cut into 5cm/2in pieces
  • 2 nori seaweed sheets cut into pieces of approximately 3x3 cm/1 in
  • 1 firm tofu diced (optional)
  • 1 large onion cut in half and each half in three equal pieces
  • 1 fresh ginger (a piece of 5cm/2in) cut into thin slices and then in half
  • ½ cup corn
  • 4 Tbsp soy sauce
  • ¼ tsp ground coriander
  • tsp sweet paprika
  • Optionally for a more spicy effect, add 4 drops of tabasco sauce and ⅛ tsp cayenne pepper powder. For even spicier taste, increase the amount of tabasco and cayenne pepper, and add freshly ground black pepper and chili powder.


  • Fill a medium pot with water a bit over the middle (about 3/4) and boil over high heat.
  • Until it starts to boil, prepare the onion, celery, and ginger and add in the pot along with the spices and soy sauce.
  • Once the waters boils, simmer over medium-low temperature.
  • Then, prepare the rest of the ingredients and put them in the pot as well.
  • Cover and simmer for half an hour and your soup is ready!
  • Taste, and if desired, add soy sauce, tabasco, black pepper, and cayenne pepper. Do not add salt, at least not before tasting, as the soy sauce is salty enough.
  • If desired, at the end add 2 Tbsp sesame oil or add some in your bowl.


To prepare the soup as quickly as possible, start by warming the water in a pot. Until it boils, we've cleaned and cut the onion, celery and ginger and put them in the pan along with the spices and soy sauce. We continue preparing the rest of the ingredients and add each one to the pan. That way, it'll be ready in exactly half an hour!

Nutrition Facts

Sodium: 702mg | Calcium: 126mg | Vitamin C: 43mg | Vitamin A: 421IU | Sugar: 4g | Fiber: 3g | Potassium: 311mg | Calories: 108kcal | Saturated Fat: 1g | Fat: 3g | Protein: 9g | Carbohydrates: 12g | Iron: 2mg

© allaboutvegans.com