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
Scale
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.
