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
Scale
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.
