Asian Vegetable Soup


  • 8 c. water
  • 2 c. dried shitake mushrooms, broken into medium sized pieces
  • 1/4 c. + 2 Tbsp. oriental vegetable seasoning
  • 1 c. diced celery
  • 2 c. carrots, cut into thin rounds
  • 2 c. fresh broccoli florets
  • 2 c. snow peas, cut in half
  • 2 c. shredded veggie chicken


  1. In a large stockpot, combine the water and the dried Shitake mushrooms. Bring to a boil and then reduce heat and simmer for 25 minutes.  
  2. Add the oriental vegetable seasoning and stir to mix well. Add veggie chicken and vegetables and remove from heat.
  3. Let stand for 4 minutes and serve in bowls with brown rice.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Asian Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.