Asian Summer Soup

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by Nancy Newcomer

Here’s a great summer soup that can be made in about 30 minutes or less depending on how fast you chop! I love all the veggies and you are welcome to add others that are in season or fit your personal taste buds. This recipe is also compatible with the GoCleanse Program that I have been so successful on. (50 lb weight loss–whoo–hoo!) Enjoy!

Asian Summer Soup
Serves 4-6


1 quart carton organic chicken broth

1 cup water

1 TB minced fresh ginger OR 1 tsp powdered ginger

1 TB sesame oil

2 TB low sodium soy OR low sodium/gluten-free tamari

1 TB white miso (shiro miso-if you can’t it in your market, skip it)

4 baby bok choy cut in half or quartered

½ cup thinly sliced carrots

2 green onions thinly sliced

1 cup snow peas

1 cup sliced mushrooms

½ cup sliced radishes

3 large cooked skinless, chopped chicken breasts (grilled, sauteed, or baked)

Fresh cilantro sprigs for garnish


In a medium to large soup pot, add chicken broth, water, ginger, sesame oil, soy/tamari sauce, and white miso. Bring to a boil, then reduce heat and let simmer for about 5 minutes. Add baby bok choy, carrots, & green onions, raise heat to a medium boil and cook for about 3 minutes. Add snow peas, mushrooms, radishes, and pre-cooked chopped chicken. Stir and let simmer for about 3 more minutes. Serve and garnish with cilantro.

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