This soup takes a shortcut to flavour by adding ginger, garlic, and a dash of heat to your favourite vegetable stock. It’s further enriched with mushrooms, soy sauce, and a dash of peanut butter for a rich broth that’s poured over prepared vegetables, in this case edamame, bok choy, carrots, and green onion. Feel free to vary the ingredients with whatever you have in your fridge. You can kick the spice level up by serving it with a spoonful of your favourite chili oil.
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Make ahead
If you want to make this soup ahead of time, slice the vegetables and keep them separate from the broth with mushrooms in the refrigerator. When ready to serve, heat the broth and pour over the vegetables as indicated in the recipe.
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This recipe was originally published in the January 2026 issue of alive magazine.