Asian Fusion Sweet and Sour Vegetable Soup

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.7
  • Total Fat: 4.8 g
  • Cholesterol: 7.3 mg
  • Sodium: 1,043.9 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 8.5 g
  • Protein: 10.1 g

View full nutritional breakdown of Asian Fusion Sweet and Sour Vegetable Soup calories by ingredient

Number of Servings: 4


    1 Quart Chicken Stock with fat skimmed
    2 tsp olive oil
    1 large carrot diced
    1 med onion diced
    3 stalks celery chopped
    1 large Asian Eggplant chopped
    2 cups broccoli florets
    1/2 cup navy (or other) beans

    1 tablespoon Chicken Base
    3 Tbsp grated fresh ginger
    4 cloves garlic pressed
    1/2 tsp garlic pepper paste
    1 tsp maggi seasoning
    2 tbsp tamari
    3 TBSP lemon juice or rice wine vinegar
    1 tbsp sugar
    salt, pepper to taste


Serve in big Asian bowls as a one dish meal with a salad.


Chop carrot, onion and celery and slowly saute in olive oil, put aside. Boil pasta, drench in cold water, chop and put aside. Bring stock to a boil and add chicken stock until just salty enough to taste. Grate ginger and press garlic into stock. Add eggplant and beans and cover, simmering until eggplant is done. Add onion, carrot and celery from skillet. Add rest of seasonings, lemon juice, tamari, maggi, sugar, pepper, garlic pepper paste to taste. Finish by adding pasta and broccoli. Simmer until broccoli is tender but still bright green.

Serving Size: Makes 2 big bowls or four small ones

Member Ratings For This Recipe

  • no profile photo

    Outstanding! - 9/19/12