If you are craving something light, nourishing, and bursting with flavor, you have to try the Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes Recipe. This vibrant soup is a beautiful balance of aromatic broth, fresh vegetables, and just the right touch of spice, making it perfect for a quick lunch or dinner that feels like a hug in a bowl. Not only does it come together in no time, but it’s also low in calories, making it a guilt-free delight that leaves you satisfied and energized.
Ingredients You’ll Need
The magic of this soup lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor and texture, turning humble vegetables and stock into a comforting feast. You’ll love how easy it is to pull together with just a few staples from your kitchen.
- Chicken stock (1 litre / 4 cups, low sodium): The rich, savory base that brings depth and warmth to the soup.
- Garlic (2 cloves, peeled and halved): Adds a fragrant punch that awakens the senses.
- Ginger (1.5 cm piece, sliced thinly): Optional but highly recommended for its fresh, zingy undertone.
- Star anise (1 piece, optional): A subtle floral note that elevates the broth beautifully.
- Light soy sauce (1 1/2 tbsp): Provides umami and a delicate saltiness.
- Sugar (2 tsp): Balances flavors with a hint of sweetness.
- Chinese cooking wine (1 1/2 tbsp): Adds complexity and authenticity to the broth.
- Sesame oil (1/2 tsp, toasted, optional): A nutty aroma that rounds off the taste brilliantly.
- Chinese broccoli or bok choy (4 – 6 stems, sliced stems and leaves separated): Offers crunch and vibrant green color for freshness.
- Carrot (1 small, peeled and finely sliced diagonally): Introduces sweetness and a lovely orange hue.
- Enoki mushrooms (75g, or other mushrooms): Adds delicate texture reminiscent of noodles.
- Coriander/cilantro (1/2 cup sprigs/leaves): Brightens every spoonful with herbal freshness.
- Green onion (1, green part only, thinly sliced): Adds mild sharpness and color contrast.
- Crispy fried shallots (2 tbsp): A crunchy, flavorful topping that takes the soup over the top.
- Chilli crisp, chilli sauce, or sriracha (optional): For those who love a spicy kick to finish.
How to Make Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes Recipe
Step 1: Infuse the Broth
Start by placing the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, and Chinese cooking wine into a large saucepan. Cover with a lid and bring the liquid just to a simmer over high heat. Then lower the heat and let it gently bubble for 10 minutes. This simmering time is essential because it allows all the lovely aromatics to infuse their rich flavors into the broth, setting the foundation for a memorable soup experience.
Step 2: Prepare and Add Vegetables
While your broth is busy soaking up those flavors, chop the vegetables. Slice the Chinese broccoli stems thinly and keep the leaves separate for later. Peel and finely slice the carrot on the diagonal, and make sure your mushrooms are clean and trimmed. Once the broth has simmered fully, crank the heat back up to a rapid boil and add the carrots, Chinese broccoli stems, and enoki mushrooms. Let them cook for about 3 minutes, which keeps their crunch and freshness alive. Then gently fold in the tender Chinese broccoli leaves and simmer for an additional 2 minutes until they are beautifully wilted.
Step 3: Final Touches and Serve
Before serving, fish out the pieces of garlic and ginger so they don’t overpower each bowl. Ladle the soup into warm bowls and pile on a generous handful of fresh coriander. Sprinkle with thinly sliced green onions and finish with a hearty spoonful of crispy fried shallots for that irresistible crunch. If you like things spicy, drizzle on chilli crisp, sriracha, or your favorite chilli sauce. The result is a bowl that’s bright, comforting, and packed with fresh, lively flavors — a true low-calorie miracle!
How to Serve Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes Recipe
Garnishes
Garnishes elevate the entire experience, turning a simple soup into a special occasion. Fresh coriander and sliced green onions add vibrant color and fresh notes, while crispy fried shallots introduce a savory crunch that will make your taste buds dance. Don’t be shy to add a drizzle of chilli crisp for warmth and a little heat that perfectly complements the gentle broth.
Side Dishes
This soup shines on its own but pairs wonderfully with steamed jasmine rice or simple dumplings for a more filling meal. If you’re seeking even more greens, a quick cucumber salad with rice vinegar and sesame seeds is refreshingly delicious alongside it. These sides keep the meal light and balanced while offering textural contrast.
Creative Ways to Present
For a fun twist, serve this Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes Recipe in individual mini bowls or elegant tea cups at your next dinner party. Layer the garnishes with care, adding edible flowers or a swirl of chilli oil for a pop of color. You could also add tofu cubes or shrimp for a protein boost, making it a versatile crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. To keep the vegetables from getting soggy, consider storing the broth separately and combining them just before reheating. This helps maintain the crispness and freshness of the greens and mushrooms.
Freezing
This soup can be frozen, but because of the delicate vegetables, it’s best to freeze the broth alone. When you’re ready to enjoy it again, thaw the broth and quickly reheat, then add freshly chopped veggies and cook them just before serving. This method keeps everything tasting vibrant and fresh, preserving the essence of the Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes Recipe.
Reheating
When reheating, gently warm the soup over low to medium heat until hot, stirring occasionally. Avoid boiling vigorously as this can make the vegetables mushy. Add fresh green onions or coriander after reheating to refresh those bright flavors, ensuring every bowl tastes just as wonderful as the first.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Just swap the chicken stock for a good quality vegetable broth, and make sure your soy sauce and other seasonings are vegan-friendly. The soup’s vibrant vegetables and seasonings will still deliver that delicious taste you love.
What if I don’t have Chinese broccoli?
No worries! Regular bok choy, spinach, or even kale can be used. Just be sure to adjust cooking times accordingly since some greens cook faster than others. The key is to keep that lovely balance of texture and freshness.
Is there a substitute for enoki mushrooms?
If enoki mushrooms are hard to find, shiitake, button, or oyster mushrooms slice nicely and work well. They might add a slightly different texture but will still contribute wonderful umami flavors to the soup.
Can I prepare this soup without alcohol?
Yes! The Chinese cooking wine adds a subtle depth, but if you prefer not to use alcohol, simply omit it. You can replace it with a splash of extra soy sauce or a tiny bit of rice vinegar for acidity to keep the flavor balanced.
How spicy is this soup?
The soup itself is mild, making it wonderfully comforting. You decide the heat by how much chilli crisp or sriracha you add when serving. It’s easy to adjust to your personal preference, whether you want just a hint or a fiery kick.
Final Thoughts
Trust me, once you make the Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes Recipe, it will quickly become your go-to when you want something fast, wholesome, and utterly delicious. Its vibrant flavors and nourishing ingredients make it a feel-good meal that suits any day of the week. So grab your pot, chop those veggies, and dive into this irresistible taste adventure – you’ll wonder why you didn’t try it sooner!
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Quick Chinese Vegetable Soup – Low Calorie Miracle in 15 Minutes 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 easy Chinese vegetable soup that is light, flavorful, and perfect for a healthy, low-calorie meal. This soup infuses aromatic broth with ginger, garlic, and star anise, then combines fresh vegetables like Chinese broccoli, carrots, and enoki mushrooms for a nutritious, comforting dish ready in just 15 minutes.
Ingredients
Broth Ingredients
- 1 litre / 4 cups chicken stock/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 (any type)
- 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 extras: sesame seeds, sliced chilli, Thai basil
Instructions
- Infused broth: Place the broth ingredients – chicken stock, garlic cloves, sliced ginger, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil (if using) – in a large saucepan over high heat. Cover with a lid, bring to a simmer, then reduce the heat to the lowest setting and let it gently simmer for 10 minutes to allow all the flavors to meld together. While the broth simmers, chop the vegetables as described.
- Cook vegetables: Increase the heat back to high to bring the infused broth to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms. Let them cook for about 3 minutes until just tender. Then add the Chinese broccoli leaves, gently pushing them into the broth. Continue simmering for an additional 2 minutes until the leaves are wilted and tender.
- Serve: Remove the garlic and ginger slices from the soup (discarding them). Divide the soup evenly between two bowls. Top each bowl with a generous mound of fresh coriander leaves, a sprinkle of finely sliced green onions, and a handful of crispy fried shallots for crunch. Add a dollop of chilli crisp, chilli sauce, or sriracha if you like a spicy kick. Serve immediately and enjoy a nourishing, light meal!
Notes
- Note 1: Use low sodium chicken stock to control salt levels and keep the soup light and healthy.
- Note 2: Light soy sauce keeps the flavor balanced; all-purpose soy sauce works as a substitute but is saltier.
- Note 3: Chinese cooking wine adds depth and authenticity to the broth; if unavailable, dry sherry can be used.
- Note 5: Toasted sesame oil is optional but adds a lovely nutty aroma and flavor.
- Note 7: For chopping Chinese broccoli or bok choy, separate stems and leaves and slice stems thinly for even cooking; leaves can be roughly chopped.
- Note 8: Enoki mushrooms are thin and noodle-like, making them ideal for this soup, but any mushrooms can be used.
- Optional: Add sesame seeds, sliced fresh chili, or fresh Thai basil for extra garnish and flavor.
