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
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 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.
