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
Scale
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.
