When you want comforting, vibrant flavors in a flash, nothing beats this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe. It’s a simple yet delightful bowl packed with fresh greens, delicate enoki mushrooms that look like fuzzy noodles, and the irresistible crunch of crispy shallots on top. Every spoonful delivers a soothing broth infused with garlic, ginger, and star anise, bringing warmth and nourishment without any fuss. Perfect for busy nights or whenever you crave a healthy, speedy meal that feels like you took your time cooking it from scratch.
Ingredients You’ll Need
These ingredients might be simple, but each is carefully chosen to create a harmonious balance of taste, texture, and color that makes this soup truly special.
- Chicken stock or broth (1 litre / 4 cups): The flavorful base that carries all the soup’s beautiful aromas and nutrients.
- Garlic cloves (2, peeled and halved): Adds that essential depth and a mild pungency to the broth.
- Ginger (1.5 cm piece, thinly sliced): Offers a fresh, spicy brightness that lifts the entire soup.
- Star anise (1 whole, optional): Brings a subtle, licorice-like fragrance for complexity.
- Light soy sauce (1 1/2 tbsp): For umami richness and a touch of saltiness.
- Sugar (2 tsp): Balances the savory notes perfectly.
- Chinese cooking wine (1 1/2 tbsp): Enhances the broth with a gentle warmth and aroma.
- Sesame oil (1/2 tsp, toasted, optional): Adds a dreamy nutty finish if you like.
- Chinese broccoli or bok choy (4-6 stems): Provides crunch and vibrant green goodness, both stems and leaves used for texture contrast.
- Carrot (1 small, peeled and thinly sliced on the diagonal): Brightens the soup with color and subtle sweetness.
- Enoki mushrooms (75g): Those delicate “faux noodles” that soak up every bit of flavor.
- Coriander/cilantro sprigs (1/2 cup): For an herby freshness that wakes up the palate.
- Green onion (1, green part only, finely sliced): Adds a mild sharpness and lovely color on top.
- Crispy fried shallots (2 tbsp): The crown jewel crunch that transforms the soup’s texture.
- Optional chili crisp, chili sauce, or sriracha: To add a kick if you like some heat.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse the Broth
Begin by placing the chicken stock, garlic, ginger, and star anise in a large saucepan over high heat. Pop a lid on and bring it just to a simmer. Then reduce the heat to the lowest setting to let all those head-turning flavors slowly mingle together for 10 minutes. This infusion is what really sets the foundation for the soup’s deep, aromatic character. While your broth is working its magic, it’s the perfect time to chop the vegetables so everything is ready to go.
Step 2: Cook the Vegetables
Turn the flame back up to high so the broth returns to a lively boil. Toss in the carrot slices, Chinese broccoli stems, and enoki mushrooms. Let these cook for 3 minutes, allowing them to soften just enough while still holding some crispness. Next, add the Chinese broccoli leaves and gently push them down into the broth to wilt for about 2 more minutes. This layering of texture, from tender stems to the delicate leaves, really makes the soup sing.
Step 3: Serve and Garnish
Before serving, use a slotted spoon to fish out the larger flavor bombs like the garlic and ginger—they’ve done their job infusing the soup. Ladle the rich, fragrant broth and vegetables into two bowls. Top each with a generous mound of fresh coriander, a scattering of green onion slices, and a shower of crispy fried shallots for that addictive crunch. If you enjoy a bit of spice, add a dollop of chili crisp or your favorite chili sauce on top. Grab your spoon and dive right in—you’re in for an amazing taste experience.
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
Garnishes turn a good soup into a memorable one. The fresh coriander and thinly sliced green onions add a burst of freshness and color, while the crispy shallots bring an irresistible textural contrast. If you love heat, a drizzle of chili crisp or sriracha brightens the flavors beautifully, adding a playful spicy note that pairs wonderfully with the mild broth.
Side Dishes
This soup is light yet satisfying, making it perfect alongside dishes like steamed jasmine rice or simple garlic stir-fried greens. You could even serve it as an appetizer before a heartier meal. For a wholesome vegetarian option, pair it with pan-fried tofu or vegetable dumplings for that classic Asian comfort food vibe.
Creative Ways to Present
Serving this soup in rustic ceramic bowls instantly elevates the experience, inviting cozy vibes and tactile pleasure. You could also add a sprinkle of toasted sesame seeds or a few fresh Thai basil leaves on top to introduce more layers of aroma and flavor. For an eye-catching touch, serve with lemon or lime wedges on the side for a citrusy zing that guests can add to their liking.
Make Ahead and Storage
Storing Leftovers
This Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its freshness and vibrant flavors. Since the mushrooms and greens are delicate, it’s best to enjoy leftovers fairly soon to retain the best texture.
Freezing
Because of the fresh vegetables and crispy shallots, freezing is not ideal as it can affect texture negatively. If you do need to freeze, consider keeping the broth separate and adding fresh vegetables and crispy shallots when reheating.
Reheating
Reheat gently on the stove over medium heat until warmed through. To revive some crunch, add fresh crispy shallots just before serving. If the soup has thickened, splash in a little extra broth or water to loosen it back up.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken stock for a flavorful vegetable broth, and the soup remains just as comforting and delicious.
What can I substitute for enoki mushrooms?
If enoki mushrooms are hard to find, feel free to use sliced shiitake, oyster mushrooms, or even cremini mushrooms. They each bring their own unique texture and flavor.
Is the star anise necessary?
While optional, star anise lends a subtle sweet licorice note that elevates the broth’s complexity. If you don’t have it, the soup will still be tasty but less aromatic.
Can this recipe be doubled?
Yes, doubling the ingredients works perfectly. Just use a larger pot and keep cooking times the same to ensure the vegetables remain crisp and fresh.
How spicy is the soup by default?
This soup isn’t spicy unless you add chili crisp or sriracha. It’s a wonderful option for those who prefer milder flavors but love to customize the heat when serving.
Final Thoughts
You really can’t go wrong with this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe. It’s quick, nourishing, and bursting with fresh, balanced flavors that feel like a warm hug in a bowl. Whether you’re a seasoned cook or just starting out, this recipe will become a favorite go-to when you want something wholesome and satisfying without spending hours in the kitchen. Give it a try soon and watch the magic happen in your own home!
Print
Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots 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
A quick and healthy Chinese Vegetable Soup that bursts with fresh flavors and a hint of umami, perfect for a low-calorie, nourishing meal ready in just 15 minutes.
Ingredients
Broth
- 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)
- 1 1/2 tbsp Chinese cooking wine
- 1/2 tsp toasted sesame oil (optional)
Vegetables
- 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
Garnish
- 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: sesame seeds, sliced chilli, Thai basil
Instructions
- Infused broth: Place broth ingredients including chicken stock, garlic, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a large saucepan. Cover with a lid, bring to a simmer over high heat, then reduce heat to low and let it gently simmer for 10 minutes to allow the flavors to infuse. Meanwhile, prepare and chop the vegetables.
- Cook vegetables: Increase heat back to high to bring the broth to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms. Cook these for 3 minutes, then add the Chinese broccoli leaves. Push them gently into the broth and simmer for an additional 2 minutes, until the leaves are wilted but still vibrant.
- Serve: Remove the garlic cloves and ginger slices from the soup and discard. Divide the soup evenly between two bowls. Top each serving with a generous handful of fresh coriander sprigs, a sprinkle of finely sliced green onions, and a mound of crispy fried shallots. Add a dollop of chilli crisp or sauce to taste. Optional toppings include sesame seeds or sliced chillies. Serve hot and enjoy this light and comforting soup.
Notes
- Use low sodium chicken broth to control salt levels.
- Light soy sauce provides a milder flavor; substitute with all purpose soy sauce if preferred.
- Chinese cooking wine adds depth; if unavailable, dry sherry or mirin can be used.
- Star anise and ginger are optional but highly recommended for authentic flavor.
- To chop Chinese broccoli: separate stems and leaves; slice stems thinly and cut leaves into bite size pieces.
- Enoki mushrooms give a noodle-like texture and are great for low-calorie meals; other mushrooms can be substituted.
- Crispy fried shallots add texture and aroma, but can be omitted or replaced with fried garlic.
- Add chili condiments to taste for heat.
