Name: Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 litre / 4 cups low sodium chicken stock/broth; 2 garlic cloves, peeled and halved; 1.5 cm / 1/2″ ginger piece, sliced thin (5 slices); 1 star anise (optional); 1 1/2 tbsp light soy sauce or all purpose soy sauce; 2 tsp sugar; 1 1/2 tbsp Chinese cooking wine; 1/2 tsp toasted sesame oil (optional); 4 – 6 stems Chinese broccoli or bok choy, stems and leaves sliced separately; 1 small carrot, peeled, halved lengthways then finely sliced on the diagonal; 75g / 2.5 oz enoki mushrooms or other sliced/quartered mushrooms; 1/2 cup coriander/cilantro sprigs/leaves, lightly packed (or Thai basil, mint, chives); 1 green onion, green part only, finely sliced; 2 tbsp crispy fried shallots (store bought); Chilli crisp, chilli sauce or sriracha (optional for serving); Optional extras: sesame seeds, sliced chilli, Thai basil

Description

A quick and low-calorie Chinese vegetable soup featuring a flavorful infused broth with garlic, ginger, and star anise, combined with fresh Chinese broccoli, carrots, and enoki mushrooms. Perfect for a light, comforting meal ready in just 15 minutes.

Ingredients

Scale

Broth Ingredients

1 litre / 4 cups low sodium chicken stock/broth
2 garlic cloves, peeled and halved
1.5 cm / 1/2″ ginger piece, sliced thin (5 slices)
1 star anise (optional)
1 1/2 tbsp light soy sauce or all purpose soy sauce
2 tsp sugar
1 1/2 tbsp Chinese cooking wine
1/2 tsp toasted sesame oil (optional)

Vegetables & Garnishes

4 – 6 stems Chinese broccoli or bok choy, stems and leaves sliced separately
1 small carrot, peeled, halved lengthways then finely sliced on the diagonal
75g / 2.5 oz enoki mushrooms or other sliced/quartered mushrooms
1/2 cup coriander/cilantro sprigs/leaves, lightly packed (or Thai basil, mint, chives)
1 green onion, green part only, finely sliced
2 tbsp crispy fried shallots (store bought)
Chilli crisp, chilli sauce or sriracha (optional for serving)
Optional extras: sesame seeds, sliced chilli, Thai basil

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Instructions

Infused Broth: Place the broth ingredients — chicken stock, garlic cloves, sliced ginger, star anise, soy sauce, sugar, cooking wine, and toasted sesame oil — in a large saucepan over high heat. Cover with a lid and bring to a simmer. Once simmering, reduce heat to the lowest setting and let it gently simmer for 10 minutes to allow the flavors to fully infuse. Meanwhile, prepare and chop the vegetables as described.
Cook Vegetables: Increase the heat back to high to bring the broth to a rapid simmer again. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the broth and cook for 3 minutes. Then, add the Chinese broccoli leaves, gently push them under the broth, and simmer for another 2 minutes until the leaves have wilted.
Serve: Carefully remove and discard the garlic and ginger pieces from the soup. Divide the soup evenly between two bowls. Top each bowl with a generous handful of fresh coriander leaves, a sprinkle of finely sliced green onions, and a shower of crispy fried shallots. Add a dollop of chilli crisp, chilli sauce, or sriracha to taste for some heat if desired. Serve immediately and enjoy!

Notes

Use low sodium chicken stock to control salt levels.
Chinese cooking wine can be substituted with dry sherry if unavailable.
Optional ingredients like star anise and toasted sesame oil add depth but can be omitted.
Different mushrooms can be used if enoki are not available, such as shiitake or button mushrooms.
Vegetables can be swapped or extended with bok choy, Thai basil, or other leafy greens.
Adjust the chili sauce according to your preferred spice tolerance.
Chop the Chinese broccoli stems finely to ensure even cooking.