If you’re looking for something that’s not only nourishing but also bursting with flavor and ready in a flash, this Quick Chinese Vegetable Soup Recipe is your new best friend in the kitchen. It’s that perfect balance of fragrant broth infused with ginger, garlic, and star anise, combined with crisp Chinese broccoli and tender enoki mushrooms. In just 15 minutes, you can have a beautiful, vibrant soup that feels light yet satisfying, colorful but surprisingly simple. This recipe is a fantastic way to enjoy a wholesome meal that’s both comforting and fresh.
Ingredients You’ll Need
These ingredients are straightforward and essential to getting that perfect harmony of flavors and textures in this soup. Each item plays a special role, whether it’s the depth from the chicken broth or the fresh crunch from the Chinese broccoli.
- Chicken stock/broth (1 litre/4 cups, low sodium): A gentle base that carries all the flavors without overpowering them.
- Garlic cloves (2, peeled and halved): Adds warm, aromatic depth—key to that fragrant profile.
- Ginger (1.5 cm piece, sliced): Brightens and gives a subtle, spicy kick essential for balance.
- Star anise (1, optional): Imparts a delicate licorice note that makes the broth truly special.
- Light soy sauce (1.5 tbsp): Brings umami and saltiness, harmonizing the soup’s flavors.
- Sugar (2 tsp): A little sweetness that balances the savory and aromatic elements.
- Chinese cooking wine (1.5 tbsp): Adds complexity and authenticity to the broth.
- Sesame oil (0.5 tsp, toasted, optional): For that toasty, nutty aroma to finish the soup.
- Chinese broccoli (4-6 stems, sliced stems and leaves separated): Crunchy and fresh, giving the soup body and vibrant color.
- Carrot (1 small, peeled and thinly sliced on the diagonal): Provides a subtle sweetness and lovely color contrast.
- Enoki mushrooms (75g/2.5 oz): These delicate, noodle-like fungi add wonderful texture.
- Coriander/cilantro sprigs (½ cup, lightly packed): Fresh herbaceousness that lifts the whole dish.
- Green onion (1, green part only, finely sliced): Adds a mild sharpness and lovely garnish.
- Crispy fried shallots (2 tbsp): A crunchy, flavorful topping that’s simply addictive.
- Chilli crisp, sauce, or sriracha (optional): For those who love a touch of heat to round out their soup.
How to Make Quick Chinese Vegetable Soup Recipe
Step 1: Infuse the Broth
Start by placing all the broth ingredients—the chicken stock, halved garlic cloves, sliced ginger, star anise, soy sauce, sugar, Chinese cooking wine, and optional sesame oil—into a large saucepan. Cover with a lid and bring it to a gentle simmer over high heat. Then reduce to the lowest heat and let it simmer softly for 10 minutes. This slow infusion allows the aromatics and spices to deeply flavor the broth, creating a complex and inviting base for your soup. Meanwhile, it’s the perfect time to chop your vegetables.
Step 2: Cook the Vegetables
After your broth is infused, crank the heat back up so it returns quickly to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms into the pot. Cook these vibrant veggies for about 3 minutes to soften without losing their crunch. Then add the delicate Chinese broccoli leaves, pushing them gently into the broth, and simmer for another 2 minutes until just wilted. This method ensures each vegetable retains its texture and bright color, making every spoonful delightful.
Step 3: Serve and Enjoy
Before serving, fish out the garlic, ginger, and star anise—they’ve done their job! Divide the soup evenly between two bowls. Now comes the fun part: pile on the fresh coriander sprigs, sprinkle with finely sliced green onion, and don’t forget the crispy fried shallots for an irresistible crunch. Finish it with a generous dollop of chili crisp, sriracha, or your favorite chili sauce for a lively kick of heat. Dive in and enjoy the comforting goodness of your very own Quick Chinese Vegetable Soup Recipe.
How to Serve Quick Chinese Vegetable Soup Recipe
Garnishes
Garnishes really bring this soup to life. The fresh coriander adds a bright, herbal freshness, while the green onions offer a mild bite. Crispy fried shallots are a game-changer, lending crunch and sweetness that contrast beautifully with the smooth broth. For lovers of heat, a spoonful of chili crisp or sriracha adds spice and richness. Don’t be shy with these finishing touches—they elevate the whole experience.
Side Dishes
This soup pairs wonderfully with light side dishes like steamed jasmine rice or simple vegetable stir-fries. If you want to keep things quick and easy, a small plate of pickled vegetables can add a refreshing acidity that complements the mild sweetness of the soup. For a heartier meal, consider serving alongside steamed dumplings or spring rolls to keep that deliciously authentic vibe going.
Creative Ways to Present
Looking to impress? Serve the soup in charming ceramic bowls with a drizzle of sesame oil or sprinkle of toasted sesame seeds on top. Adding thinly sliced fresh chili and a sprig of Thai basil can give it an elegant touch. Even thoughtful presentation with chopsticks resting on a bright napkin or a side dish of dipping sauce for the fried shallots makes the meal feel like a special occasion. Presentation is a simple way to make this quick recipe stand out.
Make Ahead and Storage
Storing Leftovers
This Quick Chinese Vegetable Soup Recipe holds up nicely as leftovers. Store your soup in an airtight container in the refrigerator for up to 2 days. The broth will maintain its flavor, but for best texture, consider storing the vegetables separately if you plan to reheat, as some veggies soften further over time.
Freezing
If you want to keep the soup longer, freezing is an option, though the fresh herbs and crispy shallots are best added fresh after thawing. Transfer the broth and cooked veggies to a freezer-safe container and freeze for up to 1 month. When thawing, do so overnight in the fridge for the best results.
Reheating
For reheating, warm the soup gently in a saucepan over medium heat until hot but not boiling. Add fresh coriander, green onions, and crispy shallots just before serving to restore that fresh, crunchy texture. A quick stir-in of a little more soy sauce or a splash of sesame oil can revive the flavors if any dullness occurs.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken stock for a rich vegetable broth, and you’ll still get plenty of flavor from the garlic, ginger, and star anise. The vegetables are star players here, so it remains satisfying and delicious without meat.
What if I can’t find Chinese broccoli?
Bok choy makes an excellent substitute and is often easier to find. Just slice the stems and leaves separately, as you would with Chinese broccoli, to maintain texture variety in the soup.
Can I use fresh mushrooms instead of enoki mushrooms?
Yes, feel free to use sliced shiitake, cremini, or button mushrooms. They’ll add lovely umami and texture, though the delicate ‘faux noodle’ feel of enoki is unique and worth trying if you can find them!
Is this soup spicy?
The soup itself is mild and soothing, but the option to add chili crisp, sriracha, or your favorite chili sauce lets you customize the heat level to your taste. This makes it perfect for all palates.
How can I make this soup more filling?
Add cooked noodles, tofu cubes, or shredded chicken to the soup after cooking to transform it into a more substantial meal without losing its light and fresh character.
Final Thoughts
This Quick Chinese Vegetable Soup Recipe is truly a jackpot for anyone craving warmth, flavor, and speed in one bowl. It’s nourishing, colorful, and endlessly adaptable—perfect for busy weeknights or whenever you want a light yet satisfying meal. Give it a try and watch how this humble soup becomes your go-to comfort dish in no time.
Print
Quick 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 flavorful Chinese Vegetable Soup is a low-calorie, nourishing dish perfect for a light meal. Infused with aromatic ginger, garlic, star anise, and a medley of fresh vegetables like Chinese broccoli, carrots, and enoki mushrooms, the soup is simmered to bring out deep, comforting flavors. Finished with fresh herbs, crispy shallots, and an optional kick of chili, this soup is a delightful and healthy choice for easy, wholesome cooking in just 15 minutes.
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 type)
- 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)
- Chili crisp, chili sauce or sriracha (optional)
- Optional garnishes: sesame seeds, sliced chili, Thai basil
Instructions
- Infused broth: Place broth ingredients (chicken stock, garlic, ginger, star anise, soy sauce, sugar, Chinese cooking wine, sesame oil) in a large saucepan over high heat. Cover with a lid and bring to a simmer. Then reduce the heat to low and simmer gently for 10 minutes to allow the flavors to infuse. Meanwhile, prepare and chop the vegetables.
- Cook vegetables: Increase the heat back to high and bring the broth to a rapid simmer again. Add the carrots, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes to soften the vegetables. Next, add the Chinese broccoli leaves and simmer gently for another 2 minutes until the leaves are wilted.
- Serve: Remove and discard the garlic and ginger slices from the soup. Divide the soup evenly between 2 bowls. Top each bowl with a generous mound of fresh coriander, sprinkle with sliced green onions, and garnish with crispy fried shallots. Add a good dollop of your favorite chili crisp, chili sauce, or sriracha if desired. Enjoy immediately for a comforting, healthy meal.
Notes
- Using low sodium chicken stock helps control the saltiness and keep the soup light and healthy.
- Light soy sauce is preferred for a milder salty flavor, but all-purpose soy sauce works well too.
- Chinese cooking wine adds depth to the broth, but if unavailable, you can substitute with dry sherry or omit.
- Ginger is optional but highly recommended for adding warming aroma and flavor.
- Toasted sesame oil is added at the end of broth preparation for a nutty fragrance; it can be omitted if you prefer.
- You can substitute Chinese broccoli with bok choy or other leafy Asian greens, slicing stems and leaves separately for optimal cooking.
- Enoki mushrooms provide a delicate texture that resembles noodles; other mushroom varieties like shiitake or button mushrooms can be used instead.
- Adjust the level of chili condiments according to your spice preference.
- Garnishing with crispy fried shallots adds a delicious crunch and toasted flavor.
