If you’re craving a comforting bowl of something fresh, vibrant, and bursting with flavor, the Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is your new best friend. This soup is a quick low-calorie miracle that combines the delicate earthiness of enoki mushrooms with the satisfying crunch of crispy shallots, all swimming in a fragrant, umami-rich broth that comes together in just 15 minutes. It’s a perfect blend of simple ingredients and authentic Chinese flavors that warms you up and fills you without weighing you down. Trust me, once you try this, you’ll want it on repeat!
Ingredients You’ll Need
Every ingredient in this soup plays a special role to build layers of flavor and texture without fuss. From the aromatic star anise to the crisp Chinese broccoli and the silky enoki mushrooms, each one is essential to make this soup sing.
- 1 litre / 4 cups low sodium chicken stock/broth: The flavorful base that brings everything together with richness without overwhelming the palate.
- 2 garlic cloves, peeled and halved: Adds depth and a cozy savory warmth to the broth.
- 1.5 cm / 1/2″ ginger piece, sliced thinly: Fresh ginger gives a hint of brightness and spice, highly recommended for that authentic kick.
- 1 star anise (optional): Infuses the broth with a subtle licorice note that’s classic in many Chinese soups.
- 1 1/2 tbsp light soy sauce: Balances the broth’s saltiness and adds that umami sparkle.
- 2 tsp sugar: A little sweetness to round out the savory flavors perfectly.
- 1 1/2 tbsp Chinese cooking wine: Elevates the soup with a gentle complexity and depth.
- 1/2 tsp toasted sesame oil (optional): Just a whisper of nutty aroma that finishes the soup nicely.
- 4-6 stems Chinese broccoli (or bok choy), stems and leaves separated and sliced: Provides both crunch and tender greenery for texture contrast.
- 1 small carrot, cut lengthwise then finely sliced diagonally: Adds a sweet crunch and a pop of color.
- 75g / 2.5 oz enoki mushrooms: These “faux noodles” bring a delightful delicate texture that soaks up the broth beautifully.
- 1/2 cup coriander/cilantro sprigs: Fresh, herbal bursts that brighten every spoonful.
- 1 green onion, green part only, finely sliced: Adds a fresh, mild onion flavor and color.
- 2 tbsp crispy fried shallots: The ultimate crunchy topping that brings irresistible texture and savoriness.
- Chilli crisp, chilli sauce or sriracha (optional): For those who love a little heat and extra flavor punch.
- Other ideas: sesame seeds, sliced chilli, Thai basil: Great additional garnishes for creativity and flavor.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse the Broth
Start by placing your chicken stock, garlic halves, sliced ginger, and star anise (if using) into a large saucepan over high heat. Pop a lid on and bring it to a gentle simmer. Then reduce the heat to low and let those flavors mingle and infuse for about 10 minutes. This step is key to developing that beautifully aromatic base that will carry all the fresh veggies later on. Meanwhile, get chopping your veggies so everything’s ready to go.
Step 2: Cook the Vegetables
Once your broth smells amazing, crank the heat back up until it’s bubbling energetically. Add the carrots, Chinese broccoli stems, and enoki mushrooms into the pot. Let them cook and soften for 3 minutes, soaking up all that flavorful broth. Then, gently stir in the Chinese broccoli leaves and push everything down to submerge. Simmer for another 2 minutes until the leaves just wilt and turn bright green. The timing here keeps the veggies wonderfully tender yet still vibrant.
Step 3: Final Touches and Serve
Before you ladle your soup into bowls, fish out the garlic halves and ginger slices—they’ve done their job and now it’s time for pure, clean broth. Divide the soup between two bowls and top each one with a generous mound of fresh coriander, a sprinkling of green onions, and of course, those star players—the crispy fried shallots. For an extra layer of flavor and heat, add a dollop of chili crisp, chili sauce, or sriracha. Grab a spoon and dive right in—the comforting warmth, vibrant textures, and fresh flavors make this a truly heartfelt dish.
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
While crispy fried shallots are the crown jewel garnish, don’t stop there! Fresh coriander adds a bright herbal freshness that contrasts beautifully with the earthy mushrooms. Thinly sliced green onions give another mild crunch, and adding a splash of chili crisp or sriracha adds exciting heat and richness. If you want to get creative, sprinkle toasted sesame seeds or fresh Thai basil leaves for an herbal uplift.
Side Dishes
This soup shines on its own for a light meal, but if you’re looking to create a fuller spread, pair it with some steamed jasmine rice or simple vegetable dumplings. Lightly pan-fried tofu or a side of pickled vegetables can complement the soup’s flavors without overpowering it. It’s a wonderful balance of textures and tastes that brings harmony to the table.
Creative Ways to Present
For a stunning presentation, serve your soup in rustic ceramic bowls that retain heat well. Layer the crispy fried shallots on top just before serving to keep their crunch. You can also serve the garnishes separately and let each person customize their bowl, making the dining experience interactive and fun. Another idea is to add a soft-boiled egg or glass noodles for extra heartiness if you want a twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to soak up the broth, so keep the crispy shallots separate to preserve their crunchiness. When ready to eat, gently reheat without boiling to keep the textures intact.
Freezing
If you want to freeze portions, it’s best to store the broth and vegetables separately from the fried shallots and fresh herbs. Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat gently before serving, adding fresh garnishes just before eating.
Reheating
Reheat over medium heat until just warmed through; avoid boiling to prevent vegetables from becoming overly soft or mushy. Stir in the crispy shallots and fresh herbs right before serving to maintain that perfect contrast of textures.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply swap the chicken stock for a rich vegetable broth and omit the Chinese cooking wine if you prefer. You can also use tamari or a vegan soy sauce alternative for flavor.
What can I substitute for enoki mushrooms?
If you can’t find enoki mushrooms, feel free to use thinly sliced shiitake, oyster mushrooms, or even button mushrooms. They’ll still soak up the broth nicely and add their own lovely texture.
Is star anise necessary?
Star anise adds a mild licorice scent that is traditional in many Chinese soups, but it is optional. If you don’t have it, the soup will still be delicious without it.
How spicy is this soup?
The base soup itself is mild, perfect for all palettes. If you love spice, just top with chili crisp, sriracha, or sliced fresh chili according to your taste.
Can I prepare this soup in advance?
You can make the broth and chop the vegetables ahead of time, then combine and cook just before serving to keep everything fresh and vibrant.
Final Thoughts
This Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is a joyful mix of simplicity, flavor, and texture that you’ll find yourself reaching for again and again. It’s speedy enough for a weeknight dinner but special enough to make guests feel truly cared for. So grab those ingredients, get your pot simmering, and treat yourself to this delicious, heartwarming bowl of goodness. You won’t regret it!
Print
Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
This quick and comforting Chinese Vegetable Soup is a low-calorie miracle perfect for a light, nutritious meal. Featuring a fragrant infused broth with garlic, ginger, star anise, and Chinese cooking wine, it’s packed with fresh Chinese broccoli, carrot, and enoki mushrooms. Ready in just 15 minutes, it embodies simplicity and vibrant flavors, garnished with fresh herbs, crispy shallots, and a spicy kick if desired.
Ingredients
Broth Ingredients
- 1 litre / 4 cups low sodium chicken stock/broth
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ piece ginger, cut into 5 thin slices (optional but highly recommended)
- 1 star anise (optional)
- 1 1/2 tbsp light soy sauce or all purpose soy sauce
- 2 tsp sugar (any type)
- 1 1/2 tbsp Chinese cooking wine
- 1/2 tsp toasted sesame oil (optional)
Vegetables and Garnishes
- 4 – 6 stems Chinese broccoli (or bok choy), stems and leaves sliced and separated
- 1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal
- 75g / 2.5 oz enoki mushrooms or other mushrooms sliced or quartered
- 1/2 cup coriander/cilantro sprigs/leaves, lightly packed (or Thai basil, mint, or chives)
- 1 green onion, green part only, finely sliced
- 2 tbsp crispy fried shallots (store-bought)
- Chilli crisp, chilli sauce, or sriracha (optional)
- Other optional garnishes: sesame seeds, sliced chilli, Thai basil
Instructions
- Infused broth: Place all broth ingredients (chicken stock, garlic, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and sesame oil) into a large saucepan over high heat. Cover with a lid and bring to a simmer. Once simmering, reduce heat to the lowest setting and gently simmer for 10 minutes to allow the flavors to fully infuse. While the broth infuses, chop the vegetables as directed.
- Cook vegetables: Increase the heat to high to bring the broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Cook for 3 minutes until the vegetables begin to soften but still retain their vibrant texture. Then add the Chinese broccoli leaves and stir them gently into the broth. Let everything simmer for another 2 minutes until the leaves wilt perfectly.
- Serve: Using a spoon or slotted utensil, remove and discard the garlic halves and ginger slices from the soup to avoid overly strong bites. Divide the soup evenly between two bowls. Top each bowl with a generous mound of fresh coriander, sprinkle with the finely sliced green onions, and shower with crispy fried shallots for crunch. Add a good dollop of chilli sauce, chilli crisp, or sriracha according to your spice preference. Serve immediately and enjoy this warm, light, low-calorie soup.
Notes
- Note 1: Use low sodium chicken stock to better control the saltiness of the soup.
- Note 2: Light soy sauce provides a delicate salty flavor without overpowering; all-purpose soy sauce is an acceptable alternative.
- Note 3: Chinese cooking wine adds authentic depth and aroma to the broth; if unavailable, dry sherry or a mild rice wine can be substituted.
- Note 5: Toasted sesame oil is optional but adds a lovely nutty aroma that enriches the broth.
- Note 7: When chopping Chinese broccoli or bok choy, slice stems and leaves separately to ensure even cooking times and texture balance.
- Note 8: Enoki mushrooms create a noodle-like texture making this soup feel more substantial; other mushrooms like shiitake or button mushrooms can be used as well.
- Garnish options: Sesame seeds, sliced fresh chilli, or Thai basil add additional layers of flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
