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
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 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.
