Description
A quick and flavorful Chinese Vegetable Soup that is low in calories and packed with fresh vegetables and aromatic spices. This 15-minute recipe infuses a light chicken broth with garlic, ginger, and star anise, enhanced by soy sauce, cooking wine, and sesame oil. Perfect for a healthy, comforting meal for two.
Ingredients
Scale
Broth
- 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)
- 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)
- Chilli crisp, chilli sauce, or sriracha (optional)
- Other optional toppings: sesame seeds, sliced chilli, Thai basil
Instructions
- Infused broth: Place the chicken stock along with 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 and bring to a simmer. Once simmering, reduce the heat to the lowest setting and let it gently simmer for 10 minutes to allow the flavors to fully infuse. While the broth simmers, chop the vegetables as needed.
- 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 to the pot. Let them cook for 3 minutes until they start to soften. Then add the Chinese broccoli leaves, gently pushing them into the broth. Let the leaves simmer for an additional 2 minutes until wilted but still vibrant.
- Serve: Remove and discard the garlic and ginger slices from the soup to avoid overpowering the flavor. Divide the soup evenly between two bowls. Top each serving with a generous mound of fresh coriander leaves, sprinkle the finely sliced green onions on top, and generously shower with crispy fried shallots. Add a dollop of chilli crisp, chilli sauce, or sriracha if desired for some heat. Enjoy your healthy, comforting Chinese vegetable soup!
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Light soy sauce offers a more delicate flavor; substitute with all-purpose soy if unavailable.
- Chinese cooking wine adds authenticity but can be omitted or substituted with dry sherry.
- To prep Chinese broccoli or bok choy, slice stems and leaves separately for even cooking.
- Toasted sesame oil is optional but adds a wonderful aroma and flavor depth.
- Enoki mushrooms provide a noodle-like texture. Substitute with other mushrooms if preferred.
- Crispy fried shallots can be store bought for convenience and add a lovely crunch.
- Feel free to add optional garnishes like sesame seeds, sliced fresh chili, or Thai basil for extra flavor.
