Name: My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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, 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); 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, 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

Introduction

This quick Chinese vegetable soup is a low-calorie miracle packed with fresh flavors and comforting warmth. It comes together in minutes, making it perfect for a light lunch or a soothing dinner. The aromatic broth infused with ginger, garlic, and star anise elevates simple vegetables into a delicious, satisfying dish.

A white bowl filled with a clear soup that has several layers: at the bottom are pale, thin noodles partially submerged, followed by bright red chili oil drops floating on the brownish broth. On top sit dark green leafy herbs and some brown fried garlic or shallot pieces scattered around. Fresh bright green cilantro leaves cover the surface, with some thin green onion slices visible near the edges. A pair of light wooden chopsticks rests on the edge of the bowl, lifting a few noodles. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 litre / 4 cups chicken stock or 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

1 1/2 tbsp Chinese cooking wine

1/2 tsp toasted sesame oil (optional)

4 to 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)

Other ideas: sesame seeds, sliced chilli, Thai basil (optional)

Instructions

Step 1: Place the chicken stock, garlic, ginger slices, star anise, soy sauce, sugar, and Chinese cooking wine in a large saucepan over high heat. Cover with a lid, bring to a simmer, then reduce the heat to the lowest setting. Let it gently simmer for 10 minutes to allow the flavors to infuse. Meanwhile, prepare and chop the vegetables.

Step 2: Increase the heat to high and bring the broth back to a rapid simmer. Add the carrots, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes. Then add the Chinese broccoli leaves, push them gently into the broth, and simmer for another 2 minutes until they wilt.

Step 3: Remove the garlic and ginger pieces from the soup. Divide the soup into two bowls. Top each bowl with a generous mound of coriander leaves, sprinkle with green onions, and shower with crispy fried shallots. Add a dollop of chilli crisp or chili sauce if desired. Serve immediately and enjoy!

Tips & Variations

Use vegetable broth instead of chicken stock to make this soup vegetarian or vegan.

Try adding tofu cubes or cooked shredded chicken for extra protein.

Adjust the amount of soy sauce and sugar to taste for a sweeter or saltier broth.

If you don’t have enoki mushrooms, shiitake or button mushrooms work well too.

To chop Chinese broccoli or bok choy, slice the stems separately as they take longer to cook than the leaves.

FAQs

Can I make this soup vegan?

Yes! Substitute the chicken stock with vegetable broth and omit the Chinese cooking wine if preferred. The soup will still be flavorful and nourishing.

What if I don’t have star anise or sesame oil?

The soup will still taste great without these optional ingredients. Star anise adds a subtle licorice note, and toasted sesame oil provides a nutty finish, but leaving them out won’t compromise the overall dish.