Description
This quick and easy Chinese Vegetable Soup is a flavorful, low-calorie miracle perfect for a light meal. Infused with aromatics like garlic, ginger, and star anise, it features fresh Chinese broccoli, carrots, and enoki mushrooms simmered in a savory chicken broth. Ready in just 15 minutes, it’s a comforting and healthy soup packed with vibrant Asian flavors and a delightful crunch from crispy shallots.
Ingredients
Scale
Broth Ingredients
- 1 litre / 4 cups chicken stock/broth, low sodium
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ ginger piece, 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 kind)
- 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 and 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)
- Optional extras: sesame seeds, sliced chilli, Thai basil
Instructions
- Infuse the broth: Place the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a large saucepan. Cover with a lid and bring to a simmer over high heat. Once simmering, reduce the heat to the lowest setting and let it gently simmer for 10 minutes to allow the flavors to infuse fully. Meanwhile, prepare and chop the vegetables.
- Cook the vegetables: Increase the heat back to high to bring the broth to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes until the vegetables begin to soften but remain crisp. Then add the Chinese broccoli leaves and push them into the broth. Let simmer for another 2 minutes until the leaves are wilted and tender.
- Serve: Remove and discard the garlic cloves and ginger slices from the soup. Divide the soup evenly between two bowls. Top each bowl with a generous mound of 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. Enjoy this fresh, light, and comforting soup immediately.
Notes
- Note 1: Use low sodium chicken stock to control salt levels and keep the soup light and healthy.
- Note 2: Light soy sauce is preferred for a subtle salty flavor without overpowering; all-purpose soy sauce works too.
- Note 3: Chinese cooking wine adds depth of flavor but can be omitted if unavailable; substitute with dry sherry.
- Note 5: Toasted sesame oil adds a nutty aroma; use sparingly as it is potent.
- Note 7: When chopping Chinese broccoli or bok choy, separate stems and leaves for staggered cooking—stems take longer than leaves.
- Note 8: Enoki mushrooms add a delicate texture similar to noodles; other mushrooms like shiitake or button mushrooms can be used.
- Additional garnishes like sesame seeds, sliced fresh chili, or Thai basil enhance flavor and presentation.
