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Nothing beats a bowl of soul-soothing soup that comes together in a flash, and that’s exactly why I adore this Quick & Easy Chinese Vegetable Soup Recipe. It’s a low-calorie miracle that bursts with vibrant colors and layers of fragrant flavors from fresh ginger, garlic, and a touch of star anise, all nestled in a light yet deeply comforting broth. Whether you’re after a nourishing lunch or a cozy dinner starter, this soup is a simple, satisfying celebration of Chinese cooking at home that’s ready in just 15 minutes.
Ingredients You’ll Need
The magic of this soup comes from how each straightforward ingredient plays a unique role—building a broth that’s aromatic, a medley of vegetables that’s crisp-tender, and a garnishing touch that elevates every spoonful. None of these require a trip to a specialty store, yet together they create something you’ll want to make again and again.
- Chicken stock/broth (low sodium): This forms the comforting base, rich in flavor but gentle on saltiness, so you control seasoning perfectly.
- Garlic cloves (peeled and halved): They infuse the broth with a warm pungency that’s unmistakably comforting.
- Fresh ginger (thin slices): Essential for that zingy, slightly spicy note that brightens the soup beautifully—don’t skip it!
- Star anise (optional): Adds a subtle depth with its delicate licorice aroma for an authentic touch.
- Light soy sauce: Balances saltiness and umami, rounding out the broth’s flavor.
- Sugar: Just a little to counterbalance the soy’s savoriness and bring harmony.
- Chinese cooking wine: Gives a nuanced sweetness and complexity, classic in Chinese soups.
- Toasted sesame oil (optional): A fragrant drizzle at the end for a hint of nuttiness that lingers.
- Chinese broccoli or bok choy (stems and leaves separated and sliced): Offers crunch and leafy tenderness, providing beautiful texture contrast.
- Carrot (peeled and finely sliced on the diagonal): Adds vibrant color and natural sweetness.
- Enoki mushrooms (or other mushrooms, sliced): Their delicate texture contributes an almost noodle-like feel to the soup.
- Coriander/cilantro sprigs: Bright and herbaceous, perfect for finishing touches.
- Green onion (green parts finely sliced): Adds freshness and a subtle sharpness with every bite.
- Crispy fried shallots: The ultimate crunchy topping that turns every spoonful into a textural delight.
- Chilli crisp, chilli sauce, or sriracha (optional): For those who enjoy an exciting fiery kick to their soup experience.
How to Make Quick & Easy Chinese Vegetable Soup Recipe
Step 1: Infuse the Broth
Begin by gathering your broth ingredients—chicken stock, garlic, ginger slices, star anise, soy sauce, sugar, and Chinese cooking wine—into a large saucepan over high heat. Pop the lid on, bring everything to a gentle simmer, then lower the heat and let it bubble softly for about 10 minutes. This step is the heart of the soup, allowing those beautiful aromatics to mingle and build deep, layered flavors that will carry the rest of the ingredients.
Step 2: Cook the Vegetables
Once your broth has reached that perfect fragrant point, crank up the heat until it’s a lively simmer again. Add your carrots, Chinese broccoli stems, and enoki mushrooms first—these need just about 3 minutes to soften while holding on to their delightful crunch. Then tuck in the Chinese broccoli leaves and let the soup simmer gently for another 2 minutes until they just wilt, keeping their fresh, vibrant snap.
Step 3: Serve the Soup
Now for the fun part—removing the garlic and ginger slices so they don’t overpower the dish, and ladling your soup into warm bowls. Pile on the coriander leaves, sprinkle the green onions generously, and don’t forget that crispy fried shallot shower. If you like things a bit spicy, a spoonful of chilli crisp or sriracha adds an exciting punch that awakens every taste bud. Sit down, spoon up, and enjoy every slurp of this simple joy.
How to Serve Quick & Easy Chinese Vegetable Soup Recipe
Garnishes
The garnishes are what really make this soup feel special. Fresh coriander adds bright, herbal notes that contrast wonderfully with the toasted shallots’ crunchiness. The finely sliced green onions introduce a mild sharpness, while chilli crisp or sriracha provides customizable heat that wakes up the palate. Adding a drizzle of toasted sesame oil at the end is my secret for an irresistible nutty aroma.
Side Dishes
This soup pairs beautifully with simple steamed jasmine rice to turn it into a complete meal, or serve alongside spring rolls or dumplings for an elegant Chinese-inspired feast. For a light lunch, a piece of crusty bread will soak up the broth nicely, making every bite feel cozy and satisfying.
Creative Ways to Present
For entertaining, consider serving the soup in individual small bowls with each garnish displayed separately on the side—guests can customize their bowls to taste. You might also float thin slices of fresh chilli or sprinkle toasted sesame seeds on top for an extra pop of color and texture that makes this Quick & Easy Chinese Vegetable Soup Recipe visually as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, transfer the soup into an airtight container and pop it into the fridge. It will keep well for 2 to 3 days, retaining its vibrant flavors and fresh crunch. Just make sure you add crispy shallots and any fresh herbs only when serving again to keep them from getting soggy.
Freezing
Freezing is possible but with a slight caveat—the green vegetables like Chinese broccoli and fresh herbs don’t freeze well and can become mushy. Freeze only the broth portion without vegetables in a suitable container for up to a month. When ready to eat, thaw and add fresh veggies and garnishes before serving to keep that brilliant texture contrast.
Reheating
Reheat gently on the stovetop over medium heat until warmed through, avoiding boiling which can dull flavors and break down the vegetables too much. Stir occasionally and once heated, add fresh herbs, green onions, and crispy shallots before serving to revive that fresh, vibrant character that makes this Quick & Easy Chinese Vegetable Soup Recipe so irresistible.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken stock for a flavorful vegetable broth and leave out the Chinese cooking wine if you prefer. The vegetables and aromatics will still shine, delivering a nutritious, delicious quick & easy meal.
What if I can’t find Chinese broccoli?
No worries at all. Bok choy makes a perfect substitute and is widely available; just separate the stems and leaves to cook accordingly, as some parts take longer than others to soften.
Is star anise necessary?
Star anise adds a lovely subtle licorice flavor that deepens the broth, but it’s optional. If you don’t have it on hand, your soup will still taste amazing without it.
Can I use other mushrooms instead of enoki?
Yes, feel free to experiment. Shiitake, button, or oyster mushrooms work wonderfully too—they bring their own unique textures and earthy notes to compliment the soup.
How spicy is this soup?
The base soup itself is mild and comforting. Spice levels come down to how much chilli crisp or sriracha you add at the end, allowing everyone to enjoy it just the way they like.
Final Thoughts
Once you try this Quick & Easy Chinese Vegetable Soup Recipe, it’s hard to go back to anything more complicated for a weekday meal. It’s fast, fresh, loaded with flavor, and packed with nourishing veggies that make you feel good from the inside out. I promise, sharing this soup with friends or family will become one of your most requested quick fixes, warming hearts and bellies alike.
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Quick & Easy Chinese Vegetable Soup 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 healthy option that comes together in just 15 minutes. Infused with garlic, ginger, and star anise, the broth is light yet rich in flavor. Loaded with Chinese broccoli, carrots, and enoki mushrooms, it’s a comforting soup perfect for a nutritious meal. Garnished with fresh herbs, crispy shallots, and optional chili sauce, this soup balances savory and fresh elements effortlessly.
Ingredients
Broth Ingredients
- 1 litre / 4 cups chicken stock/broth, low sodium
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ piece ginger, 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 & 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)
- Chili crisp, chili sauce or sriracha (optional)
- Other ideas: sesame seeds, sliced chili, Thai basil
Instructions
- Infused broth: Place all broth ingredients (chicken stock, garlic, ginger, star anise, soy sauce, sugar, cooking wine, and sesame oil) in a large saucepan over high heat. Cover with a lid, bring to a simmer, then reduce heat to the lowest setting and gently simmer for 10 minutes. This allows all the flavors to infuse fully. Meanwhile, prepare and chop the vegetables as specified.
- Cook vegetables: After 10 minutes, increase the heat to high to bring the broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Cook for 3 minutes to soften. Then add the Chinese broccoli leaves, pushing them into the broth, and simmer for an additional 2 minutes until the leaves have wilted.
- Serve: Remove the garlic cloves and ginger slices from the soup to avoid overpowering bites. Divide the soup evenly between two bowls. Top each serving with a generous mound of fresh coriander leaves, a sprinkle of finely sliced green onion, and a shower of crispy fried shallots. Add a dollop of chili crisp, chili sauce, or sriracha to taste for an optional spicy kick. Enjoy immediately for maximum freshness and flavor.
Notes
- Use low sodium chicken stock to control salt levels in the dish.
- Light soy sauce offers a milder saltiness compared to all-purpose soy sauce, but either works well.
- Chinese cooking wine enhances the umami flavor; you can substitute dry sherry if unavailable.
- Star anise is optional but adds a distinct aromatic flavor to the broth.
- Toasting the sesame oil intensifies its nutty flavor; it’s optional but recommended.
- Chopping the Chinese broccoli stems and leaves separately helps to cook them evenly as the stems take longer.
- Enoki mushrooms add a noodle-like texture, but you can substitute with shiitake or button mushrooms.
- Store-bought crispy fried shallots add crunch and depth but can be omitted if unavailable.
- Feel free to customize garnishes, such as adding sesame seeds, sliced chili, or fresh herbs like Thai basil.
