If you’re craving a wholesome, vibrant bowl of comfort that won’t weigh you down, then you absolutely need to try My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe. This soup is a true joy to make, coming together in just 15 minutes with fresh, crisp vegetables swimming in a fragrant, umami-rich broth. It’s light, nourishing, and packed with flavors that feel both familiar and delightfully fresh. Whether you want a quick lunch or a soothing dinner starter, this soup is your new best friend in the kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and harmony of its ingredients. Each element plays a crucial role in building layers of flavor and texture without adding unnecessary calories. From the aromatic ginger and garlic to the fresh crunch of Chinese broccoli and the delicate umami of enoki mushrooms, every ingredient elevates this soup into a low calorie miracle that’s anything but boring.
- Chicken stock/broth (1 litre / 4 cups, low sodium): The flavorful base that hydrates and enriches every spoonful.
- Garlic cloves (2, peeled and halved): Adds warmth and a subtle bite that awakens the palate.
- Ginger piece (1.5 cm / 1/2″, sliced): Optional but highly recommended for a gentle spiciness and zing.
- Star anise (1, optional): Infuses a sweet, aromatic depth to the broth.
- Light soy sauce (1 1/2 tbsp): Balances the broth with a perfect salty umami touch.
- Sugar (2 tsp): Just a hint to round out the flavors and balance the acidity.
- Chinese cooking wine (1 1/2 tbsp): Adds complexity and a subtle warmth.
- Sesame oil (1/2 tsp, toasted, optional): A final drizzle for that irresistible nutty aroma.
- Chinese broccoli (4–6 stems): Crisp stems and tender leaves provide fresh texture and vibrant green color.
- Carrot (1 small, peeled and finely sliced): A subtle sweetness and cheerful orange hue.
- Enoki mushrooms (75g / 2.5 oz): Fun “faux” noodles adding unique texture and earthiness.
- Coriander/cilantro (1/2 cup sprigs/leaves): Bright herbal freshness to finish the dish.
- Green onion (1, green part only, finely sliced): Adds crispness and a gentle onion bite.
- Crispy fried shallots (2 tbsp): A pantry staple for irresistible crunch and flavor boost.
- Chilli crisp, chilli sauce or sriracha (optional): The fiery kick to personalize your bowl.
How to Make My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
Step 1: Infusing the Broth
Start by combining the chicken stock, garlic, ginger slices, star anise, light soy sauce, sugar, and Chinese cooking wine in a large saucepan. Place the lid on and bring to a gentle simmer over high heat. Once simmering, reduce the heat to the lowest setting and let the broth gently infuse for 10 minutes. This step unlocks those deep, comforting flavors that make this soup truly special while you get your veggies ready.
Step 2: Cooking the Vegetables
Raise the heat to bring the broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms. These ingredients need just about 3 minutes to tenderize while maintaining their satisfying crunch and vibrant colors. Then add the Chinese broccoli leaves, submerge them, and allow them to wilt with a 2-minute gentle simmer. The timing here is key to keep everything fresh and texturally perfect.
Step 3: Serving the Soup
Before ladling the soup into bowls, fish out the garlic and ginger slices to avoid overpowering the delicate balance. Divide the soup evenly between two bowls, mound your fresh coriander on top, sprinkle liberally with green onions, and scatter crispy fried shallots over the surface for that irresistible crunch. Don’t forget a dollop of chilli crisp or your favorite chilli sauce to add a personalized fiery zip. Now you’re ready to dive into one of the quickest, most satisfying low calorie soups imaginable!
How to Serve My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
Garnishes
Garnishes are what turn a nice bowl of soup into a memorable sensory experience. The fragrant coriander and crisp green onions add freshness and textural contrast, while the crushed crispy fried shallots provide a toasted crunch that amps up every bite. Chilli condiments lend a relevant spicy punch tailored to your taste—perfect if you love a bit of heat.
Side Dishes
This soup pairs beautifully with light sides if you want a fuller meal. Think simple steamed jasmine rice or fragrant sticky rice, which complement the broth without competing. For a little more substance, you might add a side of steamed dumplings or a crisp Asian slaw, but honestly, this soup is so packed with flavor and nutrients it can stand proudly on its own.
Creative Ways to Present
For an eye-catching presentation, serve the soup in wide, shallow bowls that showcase the contrasting colors of the green broccoli, orange carrots, and white mushrooms. Garnish the soup just before serving for maximum freshness and crunch. You might even sprinkle toasted sesame seeds or arrange thinly sliced fresh chilli rings on top to dress it up for guests or a special weekday treat.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. To preserve the texture of the vegetables and freshness of the herbs, it’s best to store garnishes separately and add fresh when serving.
Freezing
This soup freezes well if you want to prepare in advance. Store in a freezer-safe container for up to 2 months. Note that some vegetables might become softer after freezing, so to enjoy the best texture, it’s ideal to freeze only the broth and heartier vegetables, then add fresh leafy greens and garnishes when reheating.
Reheating
Gently reheat the soup on the stovetop over medium heat until steaming hot, stirring occasionally. Avoid boiling after reheating to prevent overcooking the delicate vegetables. Finish with fresh herbs, crispy shallots, and your choice of chili sauce just before serving to keep everything vibrant and flavorful.
FAQs
Can I make this soup vegan?
Absolutely! Simply substitute the chicken stock with a good quality vegetable broth and use tamari or a vegan soy sauce alternative. The vegetables and seasonings will shine just as well in a vegan version.
What other vegetables can I use?
Feel free to swap in bok choy, spinach, snow peas, or even sliced bell peppers. Just keep cooking times in mind to keep vegetables crisp and fresh. This soup is very forgiving and welcomes creative tweaks!
Is the star anise necessary?
While optional, star anise adds a subtle licorice-like aroma that deepens the broth’s complexity. If you don’t have it, no worries—the soup will still be delicious without it.
How spicy does the soup get?
The base recipe is mild, letting the natural flavors of the broth and vegetables take center stage. You control the spice level by adding chilli crisp, sriracha, or fresh chilies to taste when serving.
Can I prepare the broth in advance?
Yes, the infused broth can be made ahead and stored in the fridge for up to 2 days or frozen. Just reheat and add the fresh vegetables at the last minute for the best texture and flavor.
Final Thoughts
There is something truly satisfying about a soup that delivers so much flavor in so little time without sacrificing nutrition, and My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe does exactly that. It’s a fantastic weekday lifeline when you want something healthy, comforting, and bursting with fresh ingredients. Trust me, once you make this, it will become a staple you reach for again and again. So go on, try it out—you deserve a bowl of this goodness!
Print
My Quickest Chinese Vegetable Soup – Low Calorie Miracle! 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 low-calorie Chinese vegetable soup packed with fragrant spices and fresh vegetables, perfect for a healthy and comforting meal ready in just 15 minutes.
Ingredients
Broth Ingredients
- 1 litre / 4 cups chicken stock/broth, low sodium
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ piece of ginger, cut into 5 thin slices (optional, but 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)
- Chilli crisp, chilli sauce or sriracha (optional)
- Optional toppings: sesame seeds, sliced chilli, Thai basil
Instructions
- Infuse the broth: Place all broth ingredients including chicken stock, garlic, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a large saucepan over high heat. Cover with a lid, bring to a simmer, then reduce to the lowest heat and let it simmer gently for 10 minutes to allow the flavors to infuse thoroughly. Meanwhile, chop the vegetables.
- Cook the vegetables: Increase the heat to high to bring the broth back to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms to the pot. Cook for 3 minutes. Then add the Chinese broccoli leaves, pushing them down into the soup, and simmer for an additional 2 minutes until they are wilted but still vibrant.
- Serve the soup: Remove and discard the garlic cloves and ginger slices from the soup. Divide the soup equally between two bowls. Top each bowl generously with fresh coriander, sprinkle green onions over the top, and add a mound of crispy fried shallots. Finish with a dollop of chilli crisp or your preferred chilli sauce for heat. Enjoy this comforting, healthy, and quick soup!
Notes
- Use low sodium chicken stock to keep the salt content moderate.
- Light soy sauce can be substituted with all-purpose soy sauce depending on availability.
- Chinese cooking wine enhances the flavor but can be omitted if unavailable.
- To cut Chinese broccoli, slice the stems thinly on the diagonal for even cooking; separate the leaves to add later to avoid overcooking.
- Using toasted sesame oil adds a nutty aroma but is optional.
- Crispy fried shallots are store-bought staples and add texture and flavor.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit Chinese cooking wine or ensure it is vegetarian.
- Additional garnishes like sesame seeds, sliced fresh chilli, or Thai basil can personalize the flavor to your liking.
