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
Scale
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
