Description
This quick and easy Chinese Vegetable Soup is a light, flavorful, and low-calorie dish perfect for a nourishing meal in just 15 minutes. Infused with garlic, ginger, and star anise, and complemented by fresh vegetables like Chinese broccoli, carrot, and enoki mushrooms, it delivers a comforting broth with a hint of savory and aromatic notes. Topped with crisp shallots, fresh herbs, and optional chili condiments, this soup is an ideal healthy choice for any season.
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 & Garnishes
- 4 – 6 stems Chinese broccoli (or bok choy); stems and leaves sliced and separated
- 1 small carrot, peeled, cut in half lengthwise then finely sliced on the diagonal
- 75g / 2.5 oz enoki mushrooms (or other mushrooms sliced or quartered)
- 1/2 cup lightly packed coriander/cilantro sprigs/leaves (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 toppings: sesame seeds, sliced chili, Thai basil
Instructions
- Infuse the broth: In a large saucepan, combine the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and toasted sesame oil if using. Cover with a lid, bring the mixture to a simmer over high heat, then reduce the heat to low and let it gently simmer for 10 minutes. This allows the flavors to meld beautifully while you prepare the vegetables.
- Cook the vegetables: After the broth has infused, increase the heat to bring it back up to a rapid simmer. Add the sliced carrot, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes until the vegetables are tender but still crisp. Then add the Chinese broccoli leaves, pushing them down into the broth, and let them wilt for an additional 2 minutes.
- Serve: Remove and discard the garlic cloves and ginger slices from the soup. Divide the hot soup between two bowls. Top each bowl with a generous handful of fresh coriander sprigs, sprinkle with green onions, and scatter over the crispy fried shallots. Add a dollop of chilli sauce, chilli crisp, or sriracha according to taste for a spicy kick. Enjoy immediately for maximum freshness and flavor.
Notes
- Note 1: Use low sodium chicken stock to keep the soup light and control the saltiness.
- Note 2: Light soy sauce works best to maintain a balanced savory flavor without overpowering the soup.
- Note 3: Chinese cooking wine adds a subtle depth of flavor; if unavailable, a dry sherry can be substituted.
- Note 5: Toasted sesame oil enhances aroma but is optional to keep calories lower.
- Note 7: When preparing Chinese broccoli or bok choy, separate stems and leaves; stems take longer to cook, so slice them thinner and add earlier.
- Note 8: Enoki mushrooms resemble noodles when cooked and add a wonderful texture; other mushrooms like shiitake or button can be used as alternatives.
- You can customize toppings with sesame seeds, sliced chili, or fresh Thai herbs according to your preference.
- This soup is best enjoyed fresh and hot for the most vibrant flavor and texture.
