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Featured Recipe: Asian Ginger Broth

by admin on Tuesday, August 27, 2013 · 32 comments

in Fun Stuff,Health & Nutrition,Recipes

Light, and surprisingly filling, one of our most popular and most requested featured soups is Asian Ginger Broth. If you were able to make a stop into Souplantation/Sweet Tomatoes for the Asia menu during our Taste the World travels, you probably enjoyed this delicious vegetarian option. Best part of the broth? The savory toppings – including a few fresh superfoods – that you could add, to each bowl such as:

Since this menu item is such a fan favorite, we wanted to share our recipe with everyone to enjoy at home after it is gone on the 28th! Ladle out a few bowls to your friends and family as a side dish or the meal’s main attraction by following the simple recipe below.

(Want to print this recipe? Simply click on the image and print the page that it opens in!)

Have you tried our Asian Ginger Broth? Let us know in the comments what special toppings you like to add in! Then, pin it or share the recipe on Facebook or Twitter so your friends can enjoy it, too.


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{ 32 comments… read them below or add one }

Paul Lambert Wednesday, August 28, 2013 at 3:25 am

I have tried it and it’s one of my favorite soups. It really should be considered for the regular soup rotation. I add just a little of each of the add-ins (just one or two cubes of tofu, a small pinch of the shredded carrots and the green onions, a slice or two of the mushrooms, etc) I even took the time to fill out a comment card at our local restaurant (Mission Gorge, San Diego). I was also very impressed with the Thai slaw (now vegan) and the Mandarin shells with almonds. So fresh and light and tasty.


admin Wednesday, August 28, 2013 at 9:10 am

Thanks, Paul!


Sam Wednesday, August 28, 2013 at 9:37 am

Thank you so much for the Recipe.I went 8 times in the last few weeks only to eat this soup.Thank you.


Jamie Love Thursday, August 29, 2013 at 3:47 pm

OMG Thank you sooooooooo much for this recipe. My husband & I LOVE this soup & go anytime this is on the menu, sad to say it isn’t all the time. He as a meat eater but carb conscience & I as a vegan love that our weekly date night is spent at Sweet Tomatoes in Crestwood Missouri for supper. You guys are tops! THANK YOU!!!!!!!!!


Tim Saturday, August 31, 2013 at 7:06 pm

I just made the recipe. It’s very tasty, but the broth is much cloudier than the broth in the restaurant. Should it have quite so much corn starch?


Bea Wednesday, October 2, 2013 at 3:36 pm

LOVE this soup!! It makes me so happy when you have it. I’m in San Diego too. (Point Loma location) Can’t wait to make this at home.


Melanee Monday, November 18, 2013 at 9:32 pm

Thanks for sharing this! I love this soup and am always sad when it goes away.


Midge Thursday, December 12, 2013 at 8:30 am

Hi! I’ve seen this on the menu a few months ago and it’s good that you brought this back. But I’m kinda sad that it’s not vegan. I’m assuming there’s an ingredient in the soup base that makes it so. Any chance you might be able to change it so more people can enjoy it? :)


admin Thursday, December 12, 2013 at 8:44 am

Hi Midge – Thank you for your feedback, we will pass it along to our Culinary Team.


Helen Saturday, December 14, 2013 at 1:48 pm

This doesn’t make sense. What is “vegetarian base?” This is so vague. I’m not sure if you mean veggie broth or something else. Please clarify


Lindzey Thursday, January 2, 2014 at 3:55 pm

Vegetarian base can be found at the supermarket near the bouillon cubes! It is usually in a jar and is much different than Veggie Broth!


Kriss Monday, June 30, 2014 at 5:45 pm

But what is in the veggie base? MSG, mal to dextrin, dextrose?


admin Tuesday, July 1, 2014 at 9:15 am

Hi Kriss – You can use whatever type of base you would like. If you’d like a full breakdown of our menu, please just ask a manager when you visit for a full list.


Dee Saturday, December 14, 2013 at 9:06 pm



Jessica Sunday, December 15, 2013 at 6:02 am

When I saw this I couldn’t believe my luck. Thank you so much for sharing. We had company the other night and I made this soup as a starter to my meatloaf meal. Was of course a Huge hit. Thx again!


admin Monday, December 16, 2013 at 8:53 am

We are so glad to hear it turned out great, Jessica!


Bernie Monday, December 16, 2013 at 10:45 am

This is really great on a cold winter day; warms you from the inside. Love it with mushrooms and spinach.


Debbie Thursday, December 26, 2013 at 4:51 pm

Loved this soup. Had it with scallions and spinach since it didnt seem like they clean the mushrooms very well there.


Ashley Friday, December 27, 2013 at 9:18 pm

Thank you so much for sharing love love this soup. I am a vegetarian ….thank you so much for your veggie & glutten free options!! One of my favorite restaurants!!


Darlene Wednesday, February 5, 2014 at 1:26 pm

Oh, Thank You So Much for sharing this delicious soup recipe!!! I keep going back to the Carmel Valley, California, restaurant just to have this. I am planning on trying the recipe at home this weekend. It is my very favorite soup you make. I’m hoping my effort will be as tasty as in the restaurant.


Anu Wednesday, February 12, 2014 at 5:09 am

Thank you for the recipe. This is one of my favorite soups.


Eddie Thursday, February 13, 2014 at 8:09 pm

Just had this soup tonight at the Glenview IL Sweet Tomatoes. Thanks so much for the recipe. It’s my favorite!


Debbie Saturday, February 15, 2014 at 5:23 pm

Well… I really, really wanted to try this broth, however, I was told that it was not gluten-fr ee, however, your recipie indidates that it is??????????? Still very confused about your soups not being gluten free….



terry Saturday, February 15, 2014 at 11:43 pm

yes, a wonderful soup and one that might be offered regularly. try a spoonful of the “baked potato station” salsa in the ginger broth. as well, the broth mixes well with the creamy veggie soups, which are usually too thick and dry. will try this recipe using my home made veggie stock in place of the vegetarian base. also will experiment with the corn starch, as 6 tbs. seems much. thanks for bringing it to the menu.


Ana Tuesday, April 15, 2014 at 6:29 pm

Does the soup broth have any chicken and/or beef broth or flavoring? Is it truly vegetable broth?


admin Wednesday, April 16, 2014 at 8:54 am

Hi Ana – This recipe comes straight from our kitchen :)


Heidi Thursday, April 17, 2014 at 6:24 am

I would love to try this soup at your restaurant. How about using a vegetarian base that doesn’t have any MSG so those of who have allergies, sensitvities and those who just want to stay away from it can enjoy your soups.

Also, please don’t tell me that you don’t use it; I’ve seen the ingredients. Too many restaurants are on a dangerous trend of claiming to be MSG free while completely disregarding that it has other names/forms such as hydrolyzed proteins and autolyzed yeast extract. When you have an allergy or sensitivity to something, your body doesn’t care what it’s called, it reacts regardless.


admin Thursday, April 17, 2014 at 11:25 am

Hi Heidi – we are very sorry for your experience. Our Culinary Team assures us that no MSG is used in our recipes.


Marian Saturday, April 26, 2014 at 12:52 pm

LOVE THIS SOUP!!!!! I have Ulcerative Colitis and it sure is a tummy pleaser! Thank you. I plan on making it myself.
My husband and I enjoy going to “Sweet Tomatoes” in Naples Florida. We have not yet found a food we did not relish!!! Thank you.
Also, every employee in the Naples restaurant are the best ever; it’s like a family night out when we go (and, we go often). Thank you. Thank you.


Penny Sunday, April 27, 2014 at 3:55 pm

I loved this soup! wish was avalible all the time…..I am making it now at home to see how I do…thanks!


Courtney Saturday, September 13, 2014 at 11:44 am

This broth is AMAZING. I’m so happy to have the recipe! I’d love to see this on the menu regularly (and those gluten free coconut muffins too!).


admin Sunday, September 14, 2014 at 9:42 am

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