Water boils; onion and carrot go in, heat drops to low, and everything simmers for 10 minutes until the vegetables are tender without going mushy. Soy sauce stirs in after the simmer, not during, so the broth stays clear instead of turning cloudy. Green onions and mushrooms go in last for freshness and texture. Best eaten fresh the same day, but reheats on the stove for 5 minutes if needed.
What goes in
- 4 cups water
- 1 onion, sliced
- 1 carrot, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Mushrooms (optional)
Water is the base that carries the flavors of this soup, making it vital for achieving the right consistency.
How it comes together
- In a pot, bring water to a boil. This should take just a few minutes, and you’ll hear the bubbling sound as it heats.
- Add sliced onion and carrot. The onion will start to float and soften as it cooks.
- Reduce heat and simmer for about 10 minutes until vegetables are tender. This step ensures the vegetables are easy to eat.
- Stir in soy sauce. This will enhance the overall taste without overwhelming the clear broth.
- Add green onions and mushrooms if desired. The green onions add freshness, while mushrooms can offer an earthy note.
- Season with salt and pepper to taste. Adjust these to suit your preference.
- Serve hot. The soup should be steaming, signaling it’s ready to enjoy.
Total time: about 15 minutes.
Servings and nutrition
- Servings: 4
- Calories: 50
- Protein: 2g
- Carbs: 10g
- Fat: 0g
- Fiber: 1g
These are estimates. Exact values depend on specific brands and portion sizes.
Time and temp
- Boil water: 3-5 min at high, bubbling vigorously.
- Simmer: 10 min at low, until vegetables are tender. Total: 15 minutes.
The biggest timing mistake here is rushing the simmering step.
What goes wrong
- Mistake: Skipping the simmering time.
- Result: Vegetables stay crunchy and lose flavor.
- Fix: Allow the soup to simmer fully.
- Signal: The vegetables should be soft but not mushy.
- Mistake: Adding too much soy sauce.
- Result: The soup becomes too salty.
- Fix: Add gradually and taste.
- Signal: Balance the flavors without over-salting.
What separates a good result from a bad one is paying attention to the cooking time of the vegetables.
Swaps that don’t break it
- Water to chicken broth: deeper flavor, no cooking adjustment needed.
- Soy sauce to tamari: gluten-free option, same flavor.
- Carrots to bell peppers: slightly different texture, add near the end of cooking.
Feel free to play around with these options to suit your tastes.
Serving this
- Serve with rice for added heartiness, as the textures complement each other.
- Pair with grilled chicken for protein, creating a balanced meal.
- Add a lime wedge for a bright finish — the acidity lifts the flavors.
The perfect pairing is a simple side of rice to soak up the clear broth.
Storing leftovers
- Fridge: 2-3 days in an airtight container.
- Freezer: Not recommended due to the texture of the vegetables.
- Next day: The vegetables soften if stored, but they remain flavorful.
Make it soon, especially after a busy day. It comes together quickly and provides a light yet satisfying meal.
One last thing
You now know that simmering the vegetables is key to a successful clear soup. Try adding bok choy with the green onions next time for an extra texture. It’s a great way to use up produce before the week starts.
Questions about this recipe
Can I make this ahead of time?
This soup is best when made fresh, as the vegetables can lose their texture and crispness if stored.
How long does this soup keep in the fridge?
You can store it in the fridge for 2-3 days, but the texture will change as time passes.
Can you freeze this soup?
Not recommended, as the vegetables become mushy and release water upon thawing.
What can I substitute for soy sauce?
Tamari is a good gluten-free substitute that provides a similar flavor without the gluten content.
Print
Clear Vegetable Soup
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and refreshing soup featuring tender vegetables in a clear broth, perfect for any day.
Ingredients
- 4 cups water
- 1 onion, sliced
- 1 carrot, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Mushrooms (optional)
Instructions
- Bring water to a boil in a pot.
- Add sliced onion and carrot.
- Reduce heat and simmer for about 10 minutes until vegetables are tender.
- Stir in soy sauce.
- Add green onions and mushrooms if desired.
- Season with salt and pepper to taste.
- Serve hot.
Notes
Best eaten fresh the same day, but can be reheated on the stove for 5 minutes if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
