Chinese Soup Recipe - Clean Eating Magazine

Chinese New Year's Soup

The traditional Chinese New Year marks the beginning of the Lunar New Year in February, officially welcoming spring. Celebrate with our new take on a rich soup, which is chock-full of flavorful early spring produce.
Chinese New Year's Soup image

 Nutritional Bonus: Juicy, biter and crisp, bok choy speeds up the metabolism of estrogen, which eliminates excess amounts of the hormone in the body and may help lower your risk of certain types of cancer.


  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups low-sodium chicken broth
  • 4 oz whole-grain spaghetti or fettuccine pasta
  • 1 lb bok choy, root end removed, leaves coarsely chopped
  • 1 lb carrots, sliced into rounds
  • 3/4 lb pork tenderloin, trimmed and cut into 1/2-inch cubes
  • 1 cup shredded green cabbage
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp ground ginger
  • 4 green onions


  1. In a large stockpot, bring broth and 2 cups water to a boil. Add pasta, reduce heat to medium-high and cook for 3 minutes.
  2. Stir in bok choy, carrots, pork, cabbage, soy sauce, vinegar, ginger and 1 cup water and simmer for 5 minutes, until pork is opaque throughout. Remove from heat and stir in green onions.

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 294
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 39 mg
  • Fat Content: 3 g
  • Fiber Content: 6 g
  • Protein Content: 27 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 399 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 1 g