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If you want a comforting bowl of warmth that comes together in no time, you’re going to adore this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe. It’s one of those magical dishes that feels like a hug in a bowl—light, flavorful, and bursting with fresh textures from vibrant greens and tender mushrooms, all balanced beautifully by the crunch of crispy shallots. This soup is a perfect low-calorie miracle for those busy days when you crave something nourishing yet effortless, delivering an authentic Chinese taste with every spoonful!
Ingredients You’ll Need
This recipe shines because of its simplicity and the thoughtful selection of ingredients. Each component plays a vital role—whether it’s the aromatic garlic and ginger infusing the broth, the silky enoki mushrooms providing that lovely “faux noodle” texture, or the crispy shallots adding that indispensable crunch and flavor contrast.
- Chicken stock/broth (1 litre / 4 cups, low sodium): The flavorful base that carries all the subtle tastes without overwhelming the palate.
- Garlic cloves (2, peeled and halved): Adds a gentle pungency that mellows beautifully as it simmers.
- Ginger piece (1.5 cm / 1/2″, sliced): Optional but highly recommended for its fresh, warming essence.
- Star anise (1, optional): Infuses a delicate, slightly sweet licorice note that deepens the broth’s complexity.
- Light soy sauce (1 1/2 tbsp): Brings umami depth and perfect saltiness.
- Sugar (2 tsp): Balances out the savory elements with just a hint of sweetness.
- Chinese cooking wine (1 1/2 tbsp): Enhances the broth’s aroma and adds subtle richness.
- Sesame oil (1/2 tsp toasted, optional): A finishing touch that adds a lovely nutty aroma.
- Chinese broccoli (4 – 6 stems, or bok choy): Provides vibrant green color and a wonderful mix of crunch and tender leaves.
- Carrot (1 small, peeled and finely sliced diagonally): Adds a subtle sweetness and bright orange color that livens up the bowl.
- Enoki mushrooms (75g / 2.5 oz): These dainty mushrooms create a delicate, noodle-like texture that’s a joy to slurp.
- Coriander/cilantro (1/2 cup sprigs or leaves): Fresh herbaceousness to brighten every bite.
- Green onion (1, green part finely sliced): Offers a mild onion freshness with a bit of bite.
- Crispy fried shallots (2 tbsp): The star crispy topping that transforms the soup from simple to sensational.
- Chilli crisp, chilli sauce or sriracha (optional): For those who like a little kick and exciting spice heat to play with.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse the Broth
Start by placing your chicken stock, garlic halves, ginger slices, and star anise into a large saucepan over high heat. Quickly bring it to a simmer with the lid on, then reduce the heat to low and let it gently simmer for 10 minutes. This step is key because it allows all those wonderful aromatics to infuse the broth, creating layers of flavor without any fuss. While the broth is doing its magic, chop your vegetables so everything is ready to go.
Step 2: Cook the Vegetables
Crank the heat back up to high to bring the broth back to a roaring simmer. Add in the carrots, Chinese broccoli stems, and the enchanting enoki mushrooms. Let everything cook together for 3 minutes, which softens the veggies just enough while preserving their freshness. Next, stir in the broccoli leaves and give the soup another 2 minutes at a gentle simmer to wilt those leaves perfectly tender. This layered cooking ensures you get bright colors and satisfying textures throughout.
Step 3: Final Touches and Serving
Before serving, fish out the garlic and ginger pieces—that’s just to keep the texture clean and silky. Now, ladle the soup generously into bowls and pile on fresh coriander sprigs, sprinkle with sliced green onions, and finish off with a generous shower of crispy fried shallots. If you’re feeling adventurous, add a generous dollop of chili crisp or sriracha for that thrilling touch of heat. Now you’re ready to dive into a bowl filled with comforting yet vibrant flavors that truly celebrate this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe.
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
The toppings turn this soup into something truly special. Fresh coriander adds a vibrant herbal punch while green onions lend a mild sharpness. The crispy shallots offer irresistible texture and a savory crunch that makes every spoonful addictive. For spice lovers, don’t forget a drizzle of chili crisp or a spoonful of your favorite chili sauce—it elevates the dish wonderfully.
Side Dishes
This soup pairs beautifully with simple steamed jasmine rice for a more filling meal or alongside pan-fried dumplings for a fun and balanced Asian-inspired feast. Light spring rolls or pickled vegetables also complement the fresh, light nature of the soup without overshadowing its delicate flavors.
Creative Ways to Present
Try serving this soup in individual clear glass bowls to showcase the vivid colors of the greens, mushrooms, and carrot slices. You can also top with sesame seeds, sliced fresh chili, or a handful of Thai basil leaves for added aroma and visual appeal—making your Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe as stunning as it is satisfying.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the crispy shallots separate and only add them before serving to maintain their crunchy texture. The soup’s flavors actually deepen overnight, making for a tasty reheat.
Freezing
Because this soup contains fresh vegetables and delicate mushrooms, it’s best enjoyed fresh or refrigerated rather than frozen. Freezing can change the texture of the greens and mushrooms, making them mushy when thawed.
Reheating
Gently reheat the soup on the stovetop over low to medium heat until warmed through. Avoid boiling to keep the vegetables tender but not overcooked. Stir occasionally and add more broth or water if the soup has thickened too much.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken stock, and keep all other ingredients the same. The soy sauce, ginger, and mushrooms deliver plenty of umami to keep the soup satisfying.
Are enoki mushrooms essential?
Enoki mushrooms add that lovely noodle-like texture, but feel free to substitute with thinly sliced shiitake, oyster, or button mushrooms if you can’t find enoki. The soup will still be delicious!
Can I use frozen vegetables?
Fresh vegetables are ideal here for the best texture and taste, but if you must, add frozen greens and carrots directly into the broth during cooking. They might soften more, so adjust cooking times accordingly.
How spicy is this soup?
The base soup is mild and fragrant, perfect for all palates. You control the heat by adding chili crisp, sriracha, or fresh sliced chilies to your liking at the end.
What’s the best way to chop Chinese broccoli?
Separate the stems from the leaves. Slice the stems thinly on the diagonal so they cook evenly, and roughly chop the leaves to wilt quickly during the final cooking phase. This method ensures a balanced texture throughout your soup.
Final Thoughts
This Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is a fantastic go-to when you want something healthy, flavorful, and super fast. Its vibrant ingredients and simple techniques make it a winner whether you’re a seasoned cook or just starting your kitchen adventures. So, gather your ingredients and treat yourself to a bowl of this delicious, light, and utterly satisfying soup—you deserve it!
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Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Description
A quick and flavorful Chinese Vegetable Soup that’s low in calories and packed with fresh vegetables and aromatic spices. This easy-to-make soup uses a simple infused broth and combines crisp Chinese broccoli, carrots, and mushrooms, topped with fresh herbs and a spicy kick for an invigorating, healthy meal.
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)
- 1 1/2 tbsp Chinese cooking wine
- 1/2 tsp toasted sesame oil (optional)
Vegetables & Toppings
- 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)
- Optional garnishes: sesame seeds, sliced chilli, Thai basil
Instructions
- Infuse the Broth: Place the chicken stock, garlic cloves, sliced ginger, and star anise 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 simmer gently for 10 minutes to allow the flavors to infuse deeply into the broth. While the broth is infusing, prepare and chop the vegetables as described.
- Cook the Vegetables: Increase the heat back to high and bring the broth to a rapid simmer. Add the carrots, Chinese broccoli stems, and enoki mushrooms to the simmering broth. Let these cook together for 3 minutes until they start to soften. Then add the Chinese broccoli leaves, pushing them down into the liquid. Let them simmer for an additional 2 minutes until the leaves are wilted but still bright.
- Finish and Serve: Remove the garlic cloves and ginger slices from the soup to avoid biting into them later. Divide the soup evenly between two bowls. Top each serving with a generous mound of fresh coriander leaves, sprinkle the finely sliced green onions and crispy fried shallots over the top. Add a good dollop of chili sauce, chili crisp, or sriracha according to your heat preference. Optionally garnish with sesame seeds, sliced fresh chili, or Thai basil. Serve immediately and enjoy this healthy, comforting soup.
Notes
- Use low sodium chicken broth to control salt levels, making the soup healthier.
- Light soy sauce gives a delicate salty flavor; all-purpose soy sauce can be used as a substitute but is saltier.
- Chinese cooking wine adds authentic depth; if unavailable, dry sherry or sake can be used as alternatives.
- Ginger and garlic slices are optional but highly recommended for flavor infusion in the broth.
- Sesame oil is toasted and optional; it adds a subtle nutty aroma that enhances the soup.
- Chop the Chinese broccoli stems into thin slices for even cooking and separate the leaves to add later to prevent overcooking.
- Enoki mushrooms add a texture similar to noodles but other types of mushrooms can be substituted depending on availability.
- Crispy fried shallots add crunch and depth; keep them as a pantry staple for quick garnishing.
- Adjust chili sauce quantity to suit personal heat tolerance.
