Description
A light and flavorful Chinese Vegetable Soup made quickly with a fragrant infused broth and fresh vegetables. This low-calorie, comforting soup features a subtle mix of garlic, ginger, star anise, and tender Chinese broccoli with a touch of soy and sesame oil, finished with fresh herbs and crispy shallots for texture. Perfect for a healthy, warming meal in under 20 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, 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
- 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)
Garnishes
- 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
Instructions
- Infuse the broth: Place the chicken stock, halved garlic cloves, sliced ginger, 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 to the lowest heat and gently simmer for 10 minutes to allow the flavors to infuse. Meanwhile, chop the vegetables as described.
- Cook the 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. Cook these for 3 minutes until tender-crisp. Then add the Chinese broccoli leaves, pushing them into the broth, and simmer for an additional 2 minutes until the leaves have wilted.
- Serve the soup: Remove and discard the garlic cloves and ginger slices from the broth. Divide the soup evenly between two bowls. Top each bowl with a generous mound of fresh coriander leaves, sprinkle with sliced green onions and crispy fried shallots. Add a dollop of chilli crisp, chilli sauce, or sriracha to taste. Optionally, sprinkle with sesame seeds or sliced chili for extra flavor. Enjoy this quick and nourishing soup immediately for the best experience.
Notes
- Use low sodium chicken stock to keep the soup light and healthy.
- If you don’t have Chinese cooking wine, you can substitute dry sherry or omit it.
- To prepare Chinese broccoli, slice stems thinly and leaves separately to ensure even cooking times.
- Enoki mushrooms add a noodle-like texture; other mushrooms like shiitake or button can be used but adjust cooking times accordingly.
- Toasted sesame oil is optional but adds a lovely depth of flavor.
- Feel free to adjust the sweetness or saltiness by modifying soy sauce and sugar amounts.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese vegetable soup, quick soup, low calorie soup, Chinese broccoli, enoki mushrooms, healthy dinner, easy Chinese soup
