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
Scale
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.
