There is something truly comforting and vibrant about a bowl of soup that comes together quickly yet tastes like it simmered for hours. This Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is exactly that kind of magic in a pot. Using a beautiful blend of fresh vegetables, fragrant spices, and those delicate enoki mushrooms that almost look like edible noodles, it delivers layers of flavor and texture with every spoonful. Plus, the crispy shallots on top add a delightful crunch that contrasts perfectly with the silky broth and tender greens. It’s low calorie, nourishing, and ready in just 15 minutes, making it not only a fast fix but a gorgeously satisfying meal to share or savor solo.
Ingredients You’ll Need
Getting the ingredients right is the first step toward that perfect bowl of soup. Each one plays a clear role: the broth builds a flavorful base, the aromatics infuse warmth and depth, vegetables add freshness and crunch, and toppings bring texture and excitement.
- 1 litre / 4 cups chicken stock/broth (low sodium): A light but flavorful foundation that lets the other ingredients shine without overpowering them.
- 2 garlic cloves (peeled and halved): They lend a subtle, savory aroma that gently perfumes the soup as it simmers.
- 1.5 cm / 1/2″ ginger piece (thinly sliced): Optional but highly recommended for a bright, zesty note that awakens the palate.
- 1 star anise (optional): Adds a whisper of licorice warmth that gives this soup an authentic Chinese character.
- 1 1/2 tbsp light soy sauce: This balances the broth with umami and just enough saltiness to enhance all flavors.
- 2 tsp sugar: A touch of sweetness to round out the edges and bring harmony to the broth.
- 1 1/2 tbsp Chinese cooking wine: This ingredient deepens the complexity and adds a slightly fruity depth.
- 1/2 tsp toasted sesame oil (optional): A few drops contribute a nutty, fragrant finish that’s pure comfort.
- 4 – 6 stems Chinese broccoli (or bok choy, stems and leaves separated): They bring both crunch and tender leafy goodness to every bite.
- 1 small carrot (peeled, halved lengthways then finely sliced diagonally): Adds a subtle sweetness and gorgeous color contrast.
- 75g / 2.5 oz enoki mushrooms: These slender “faux” noodles offer delicate texture and visual appeal, but you can use other mushrooms sliced or quartered.
- 1/2 cup coriander/cilantro sprigs and leaves: Light and fresh herbaceousness brightens the finished soup.
- 1 green onion (green part finely sliced): Adds a mild sharpness and vivid green hue as garnish.
- 2 tbsp crispy fried shallots: The secret crunchy topping that transforms the texture and elevates every spoonful.
- Chilli crisp, chilli sauce, or sriracha (optional): For those who crave a kick of heat and complexity.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse the Broth
Start by combining the chicken stock, garlic, ginger slices, star anise, soy sauce, sugar, and Chinese cooking wine in a large saucepan. Put the lid on, bring it to a simmer over high heat, then reduce to the lowest possible heat. Let it gently simmer for 10 minutes so those warm, aromatic flavors fully mesh into the broth. This simple infusion is the heart of your soup, so don’t rush it — the longer those flavors mingle, the more comforting your bowl will feel.
Step 2: Prepare Your Vegetables
While the broth is doing its magic, chop your vegetables. Separate the sturdy Chinese broccoli stems from the leafy greens — this ensures everything cooks evenly, with the stems getting just enough time to soften while the leaves wilt perfectly. Slice the carrot on a diagonal to maximize surface area for quick cooking and visual appeal, and trim the enoki mushrooms to their tidy little bundles. Fresh prep makes the cooking phase a breeze.
Step 3: Cook the Vegetables in the Broth
Raise the heat so your broth reaches a lively simmer again. Add the carrots, Chinese broccoli stems, and enoki mushrooms first, cooking for about 3 minutes to soften while still holding a bit of crunch. Then fold in the Chinese broccoli leaves and turn the heat back down to a gentle simmer for 2 more minutes until those leaves just wilt. This layering approach keeps everything at its freshest and most vibrant.
Step 4: Final Touches Before Serving
Before ladling the soup into bowls, fish out the garlic, ginger slices, and star anise, since their job of flavoring the broth is done. This keeps the broth silky and avoids bites that might be too intense or fibrous. The liquid now brims with layered, infused flavors ready to be garnished and enjoyed.
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
The topping game is vital here. Fresh coriander sprigs add a bright, herby lift while vibrant green onion slices provide a gentle sharpness. But it’s the crispy fried shallots — a pantry favorite — that truly bring a mouthwatering crunch and caramelized onion flavor to every spoonful. Add a good dollop of chili crisp or sauce if you love a little zing. These simple garnishes elevate your soup from humble to spectacular.
Side Dishes
This soup shines brilliantly as a light meal on its own but pairs wonderfully with steamed jasmine rice for a fuller dinner. It also complements dim sum, steamed buns, or a simple platter of stir-fried greens. Consider adding a side of pickled vegetables or marinated tofu for extra zest and texture contrast.
Creative Ways to Present
For a stunning presentation, serve this soup in pretty bowls with a scattering of toasted sesame seeds or finely sliced fresh chili on top. If you want to impress at your next dinner, try adding thin ribbons of fresh ginger or a few Thai basil leaves for an aromatic twist. Layering your garnishes thoughtfully makes the soup feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and keep it in the refrigerator for up to 2 days. The vegetables might soften a bit more, but the flavors will deepen wonderfully. Just be sure to remove any crispy shallots or fresh herbs before storing to keep their textures intact.
Freezing
While the broth and vegetables freeze well, the fresh herbs and crispy shallots do not. You can freeze the soup base in portions for up to 2 months, then add fresh garnishes after reheating. Freeze only if you’re confident you’ll reheat it without losing its vibrant character.
Reheating
Gently reheat the soup on the stovetop over medium heat until warmed through. Avoid boiling vigorously to preserve the delicate flavors and textures of the vegetables and mushrooms. Add fresh cilantro, green onions, and crispy shallots just before serving to revive the freshness and crunch.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth makes this dish completely vegetarian while still providing a lovely flavorful base. Just make sure it’s a quality broth to keep the soup vibrant.
Are enoki mushrooms necessary?
Enoki mushrooms add a special delicate texture and appearance, but you can swap them for shiitake, oyster, or cremini mushrooms if you prefer. Just slice or quarter them to cook evenly.
What if I don’t have Chinese cooking wine?
You can substitute dry sherry or a splash of white wine in a pinch. The key is to add a little acidity and fruitiness that enhances the broth complexity.
How spicy is this soup?
On its own, this soup is mild and comforting. The spiciness comes from optional toppings like chili crisp or sriracha, so you can tailor the heat to your taste.
Can I make this soup vegan?
Definitely! Swap the chicken broth for vegetable broth, skip the sesame oil if desired, and use soy sauce that’s vegan-friendly. The flavorful broth and fresh veggies still do all the heavy lifting in this recipe.
Final Thoughts
If you’re looking for a nourishing, quick, and utterly delicious bowl to brighten your meal routine, the Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is your new best friend in the kitchen. From the infusion of warming spices to the crisp freshness of the vegetables and that unforgettable crispy shallot topping, it’s a recipe you’ll want to make again and again. Give it a go—you might just find it becomes your go-to comfort soup as it has for me!
Print
Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Description
A quick and flavorful Chinese Vegetable Soup that is low in calories and perfect for a light, comforting meal. Packed with fresh vegetables and infused with aromatic ginger, garlic, and star anise, this soup delivers a delicious umami-rich broth in just 15 minutes.
Ingredients
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)
- 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/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 garnishes: 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 in a large saucepan. Cover with a lid and bring to a simmer over high heat. Then reduce the heat to the lowest setting and simmer gently for 10 minutes to allow the flavors to infuse deeply into the broth.
- Cook the vegetables: Increase the heat to high and bring the broth back to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes until the vegetables begin to soften. Then add the Chinese broccoli leaves, push them into the broth, and simmer for an additional 2 minutes until the leaves are wilted.
- Serve the soup: Remove the garlic and ginger slices from the soup and discard. Divide the soup evenly between two bowls. Top each bowl with the chopped coriander, a sprinkle of green onions, and a generous mound of crispy fried shallots. Add a dollop of chili crisp, chili sauce, or sriracha if desired. Serve immediately and enjoy the warm, flavorful soup.
Notes
- Use low sodium chicken stock to control the saltiness of the soup.
- Light soy sauce or all-purpose soy sauce can be used depending on availability.
- Chinese cooking wine adds authenticity but can be omitted if unavailable.
- Sesame oil adds a toasted nutty aroma; add it last to maintain its fragrance.
- For chopping Chinese broccoli, separate stems and leaves to cook them at different times for best texture.
- Enoki mushrooms add delightful texture but any mushroom variety can be substituted.
- Store-bought crispy fried shallots add crunch and flavor; available at most Asian markets.
- Optional garnishes like sesame seeds, sliced chili or Thai basil can personalize your soup.
