Description
This quick and easy Chinese Vegetable Soup is a flavorful, low-calorie delight perfect for a light meal. Infused with aromatic garlic, ginger, and star anise, it features tender Chinese broccoli, carrots, and enoki mushrooms simmered in a savory chicken broth with soy sauce and Chinese cooking wine. Topped with fresh herbs, green onions, crispy fried shallots, and optional chili sauce, this nourishing soup is ready in just 15 minutes and serves two.
Ingredients
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 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 and 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 Additional Toppings
- Sesame seeds
- Sliced chilli
- Thai basil
Instructions
- Infuse Broth: Place the chicken stock, garlic cloves, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil in a large saucepan over high heat. Cover with a lid, bring to a simmer, then reduce heat to the lowest setting. Let it gently simmer for 10 minutes to allow the flavors to fully infuse. Meanwhile, prepare and chop the vegetables as described.
- Cook Vegetables: Increase the heat to high and bring the broth back to a rapid simmer. Add the carrots, Chinese broccoli stems, and enoki mushrooms. Cook these for 3 minutes until they begin to soften. Then add the Chinese broccoli leaves, pushing them into the broth, and simmer for an additional 2 minutes until the leaves are wilted yet vibrant.
- Serve: Remove the garlic, ginger slices, and star anise from the soup. Divide the hot soup evenly between two bowls. Top each bowl with a generous mound of fresh coriander, sprinkle with green onions, and scatter crispy fried shallots over the top. Add a dollop of chilli crisp, chilli sauce, or sriracha to taste. Optionally, finish with sesame seeds, sliced chilli, or Thai basil for added flavor and texture.
Notes
- Use low sodium chicken broth to control salt levels and keep the soup light and healthy.
- Light soy sauce is preferred for a milder saltiness, but all-purpose soy sauce can be used.
- Chinese cooking wine adds depth of flavor; Shaoxing wine is a common choice.
- To toast sesame oil, gently heat it in a pan until fragrant before adding it to the soup.
- If Chinese broccoli is unavailable, bok choy stems and leaves separated work well as a substitute.
- Enoki mushrooms give a lovely noodle-like texture, but shittake or button mushrooms are good alternatives.
- Chilli crisp and fried shallots add crunch and heat but can be omitted for a milder soup.
