If you’re on the lookout for a warm, nourishing bowl that comes together in a flash, you’ve got to try this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe. It’s the perfect harmony of bright, fresh vegetables, silky broth infused with delicate aromatics, and the irresistible crunch of crispy shallots. Whether you want a light lunch or a comforting dinner, this soup feels elegant yet is so simple to prepare, making it a go-to for busy days when you want incredible flavor without the fuss.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients, each chosen to build layers of flavor and texture effortlessly. Every item plays its part, from the hearty chicken broth that forms a rich base, to the fresh vegetables and fragrant seasonings that brighten the bowl.
- Chicken stock/broth (low sodium, 1 litre / 4 cups): The flavorful foundation that brings warmth and depth without overpowering the delicate veggies.
- Garlic cloves (2, peeled and halved): Adds a subtle pungency and aroma to the broth, infusing it with gentle garlic notes.
- Ginger piece (1.5 cm, sliced thinly): Optional but highly recommended for that fresh, zesty bite that lifts the whole soup.
- Star anise (1, optional): Adds a faint sweet licorice note that pairs beautifully with soy and cooking wine.
- Light soy sauce (1 1/2 tbsp): Provides natural saltiness and umami, balancing the broth’s richness.
- Sugar (2 tsp): Just enough sweetness to enhance flavors and round out savory notes.
- Chinese cooking wine (1 1/2 tbsp): Adds a subtle depth and complexity that makes the soup taste like it’s simmered all day.
- Sesame oil (1/2 tsp, toasted, optional): A fragrant finishing oil that gives a nutty lift to the final bowl.
- Chinese broccoli (4-6 stems): Offers a vibrant green hue and a satisfying crunch—stems and leaves are sliced separately for perfect texture.
- Carrot (1 small, peeled and sliced thin on the diagonal): Adds a gentle sweetness and bright orange color that livens up the soup visually and on the palate.
- Enoki mushrooms (75g / 2.5 oz): These “faux noodles” bring a delicate texture and mild flavor that complements the greens beautifully.
- Coriander/cilantro sprigs (1/2 cup lightly packed): Bursts of fresh herbal brightness that add freshness at the end.
- Green onion (green part only, finely sliced): Adds sharpness and crunch as a fresh garnish.
- Crispy fried shallots (2 tbsp): Essential for that irresistible crunch and a touch of sweetness that makes each spoonful exciting.
- Chilli crisp, chilli sauce, or sriracha (optional): For those who like their soup with a spicy kick.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse Your Broth
Start by placing your chicken stock, garlic, ginger, soy sauce, cooking wine, sugar, and star anise in a large saucepan. Pop the lid on, crank the heat until it just begins to simmer, then lower to a gentle simmer and let those flavors mingle away for 10 minutes. This step is the soul of the soup, allowing the broth to soak up each aromatic note while you prep your vegetables.
Step 2: Cook the Vegetables
Crank the heat back up so the broth comes to a lively boil, then add sliced carrots, Chinese broccoli stems, and enoki mushrooms. Let them cook together for 3 minutes. After that, tuck in the Chinese broccoli leaves and simmer for another 2 minutes until those tender greens have just wilted—vibrant and perfect.
Step 3: Serve Your Soup
Before ladling into bowls, fish out the garlic, ginger, and star anise to keep each spoonful smooth and comfortable to eat. Top each bowl with fresh coriander, a scattering of green onions, and a generous sprinkle of crispy shallots. For a lively twist, add a spoonful of chili crisp or your favorite hot sauce. Now, dig in and enjoy that delicious blend of cozy and fresh flavors!
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
Beyond the classic crispy shallots and fresh herbs, you can play around with toppings like toasted sesame seeds, thinly sliced chillies for heat, or even Thai basil leaves for a fragrant anise kick. These finishing touches add color, texture, and bursts of flavor that make every bowl feel personal and special.
Side Dishes
This soup pairs wonderfully with simple steamed jasmine rice or a light vegetable stir-fry if you want a heartier meal. For a snack on the side, crispy spring rolls or steamed dumplings bring that classic Chinese restaurant vibe right to your kitchen table.
Creative Ways to Present
Serve your soup in beautiful individual bowls, layering the garnishes just before serving for visual appeal. For a fun twist, ladle the soup over a nest of cooked rice noodles for a noodle soup variation. Or, try presenting the crispy shallots separately so everyone can add to taste, making it interactive and playful at the table.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 2 days. Store it in an airtight container to preserve the freshness of the vegetables and the integrity of the broth. Just remember that the crispy shallots are best added fresh at serving time to keep that perfect crunch.
Freezing
You can freeze the soup broth along with the cooked vegetables for up to 3 months. To maintain texture, it’s best to freeze before adding delicate garnishes like fresh herbs or crispy shallots, which you can add fresh when reheating.
Reheating
Reheat gently on the stovetop over medium heat so the soup warms evenly without overcooking the vegetables. Add fresh coriander and crispy shallots just before serving to revive all those fantastic contrasting textures and flavors.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply swap the chicken broth for a rich vegetable stock and omit the Chinese cooking wine if concerned about alcohol. The enoki mushrooms and fresh veggies will still provide loads of flavor and texture.
What can I substitute for Chinese broccoli?
Great question! Bok choy works beautifully as an alternative, giving you that crisp stem and tender leaf combo that holds up well in soup. You could also use kale or spinach for different textures.
Are enoki mushrooms necessary?
They’re a lovely touch because of their noodle-like stems and gentle flavor, but you can replace enoki with shiitake, oyster, or button mushrooms sliced or quartered—each variety will bring its own delightful character to your soup.
How spicy can I make this soup?
The soup itself is mild, but you have full control over heat by adjusting the amount of chili crisp, sriracha, or sliced fresh chili you add to your bowl. Start small and build up your desired spice level!
Can I prepare this soup entirely ahead of time?
You can prep the broth and chop all your vegetables ahead, then assemble and finish cooking just before serving for the freshest taste and texture. Keeping garnishes fresh until the last moment maximizes flavor and crunch.
Final Thoughts
This Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is truly one of those dishes that feels like a warm hug in a bowl, ready in a flash but full of thoughtful and vibrant flavors. It’s approachable, adaptable, and a joy to make, whether you’re in need of a comforting solo lunch or a light dish to share. Give it a try—you might just find your new favorite soup that brightens even the busiest of days!
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
This quick and low-calorie Chinese Vegetable Soup is a flavorful and nourishing bowl made with infused chicken broth, fresh vegetables, and aromatic seasonings. Ready in just 15 minutes, it combines fragrant garlic, ginger, star anise, and a blend of soy sauce, cooking wine, and sesame oil for an authentic taste. Fresh Chinese broccoli, carrot, and enoki mushrooms add texture and nutrition, while fresh herbs and crispy shallots bring brightness and crunch to this light, comforting soup.
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 kind)
- 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 all broth ingredients including chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a large saucepan. Cover with a lid and bring to a simmer over high heat. Once simmering, reduce heat to the lowest setting and let it gently simmer for 10 minutes to allow the flavors to infuse. While the broth simmers, prepare and chop all vegetables.
- Cook the Vegetables: Increase heat to high and bring the infused broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Cook these vegetables for 3 minutes, then add the Chinese broccoli leaves. Push the leaves into the broth and let them simmer for another 2 minutes until wilted and tender.
- Serve the Soup: Remove the garlic cloves and ginger slices from the soup. Divide the soup evenly between two bowls. Top each bowl with fresh coriander leaves, a sprinkle of finely sliced green onions, and a generous amount of crispy fried shallots. Add a dollop of chili crisp, chili sauce, or sriracha for a spicy kick if desired. Serve hot and enjoy your comforting, low-calorie Chinese vegetable soup.
Notes
- Use low sodium chicken stock to keep the soup light and control salt content.
- Chinese cooking wine can be substituted with dry sherry if unavailable.
- Sesame oil adds a toasty depth of flavor but is optional if you want to keep it very light.
- Chopping Chinese broccoli stems separately from the leaves ensures even cooking texture.
- Enoki mushrooms provide a noodle-like texture, but other mushrooms can be used as well.
- Add fresh herbs like Thai basil or mint as a garnish to vary flavor profiles.
- Crispy fried shallots add a delicious crunch and depth but can be omitted for a lower fat version.
- Adjust sugar amount based on your sweetness preference or use a sugar substitute for diabetic-friendly options.
