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
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)
- 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.
