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
Scale
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.
