My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Introduction

This quick Chinese vegetable soup is a low-calorie miracle that’s both light and full of flavor. Infused with aromatic ginger and garlic, it comes together in just a few minutes, making it perfect for a healthy, comforting meal any day.

Ingredients

• 1 litre / 4 cups low sodium chicken stock or 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 type)
• 1 1/2 tbsp Chinese cooking wine
• 1/2 tsp toasted sesame oil (optional)
• 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 and leaves, lightly packed (or Thai basil, mint, chives)
• 1 green onion, green part only, finely sliced
• 2 tbsp crispy fried shallots (store-bought recommended)
• Chilli crisp, chilli sauce, or sriracha (optional)
• Other ideas: sesame seeds, sliced chilli, Thai basil

Instructions

1. Step 1: Place the chicken stock, garlic halves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and sesame oil in a large saucepan over high heat. Cover with a lid and bring to a simmer. Then reduce to the lowest heat and let it gently simmer for 10 minutes to infuse the flavors. While the broth simmers, prepare and chop the vegetables.
2. Step 2: Increase the heat back to high to bring the broth to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes.
3. Step 3: Stir in the Chinese broccoli leaves and simmer for another 2 minutes until the leaves are wilted.
4. Step 4: Remove the garlic, ginger, and star anise from the soup. Divide the soup between two bowls. Top each bowl with coriander sprigs, a sprinkle of green onions, crispy fried shallots, and a good dollop of chilli sauce or chilli crisp if using. Serve immediately and enjoy!

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Use bok choy if Chinese broccoli is unavailable; separate stems and leaves to ensure even cooking.
• Add other mushrooms like shiitake or oyster for different textures.
• If you like more spice, add sliced fresh chilli or a drizzle of chilli oil on top.
• Toast sesame seeds and sprinkle them just before serving for added crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent overcooking the vegetables. For best texture, add fresh toppings like coriander and fried shallots just before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the broth and chop the vegetables in advance. Store separately and combine just before reheating to keep the vegetables fresh and vibrant.

What can I use instead of Chinese cooking wine?

If you don’t have Chinese cooking wine, dry sherry or a mild white wine can be a good substitute. Alternatively, omit it for a non-alcoholic version and add a splash of rice vinegar for acidity.

My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

A quick and flavorful Chinese vegetable soup made with low sodium chicken broth, aromatic garlic and ginger, fresh vegetables including Chinese broccoli and enoki mushrooms, and finished with fresh herbs and crispy shallots. This low calorie and comforting soup is perfect for a light meal or appetizer and can be customized with optional chili crisps or herbs.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

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

• 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)

Toppings & Garnishes

• 1/2 cup coriander/cilantro sprigs and 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, chili sauce or sriracha (optional)
• Optional: sesame seeds, sliced chilli, Thai basil for additional garnish

Instructions

1. Infuse broth: Place the chicken stock, garlic cloves, sliced ginger, star anise (if using), light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil in a large saucepan. Cover with a lid, bring to a simmer over high heat, then reduce to the lowest heat and let it simmer gently for 10 minutes to allow the flavors to infuse. While the broth is infusing, chop the vegetables as directed.
2. Cook vegetables: Increase the heat back to high to bring the broth to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms. Let them cook uncovered for 3 minutes. Then, add the Chinese broccoli leaves and stir gently. Simmer for an additional 2 minutes until the leaves are wilted but still vibrant.
3. Serve: Remove and discard the garlic cloves, ginger slices, and star anise from the soup. Divide the soup evenly between two bowls. Top each bowl with a generous mound of coriander leaves, a sprinkle of finely sliced green onions, and a shower of crispy fried shallots. Add a dollop of chili crisp, chili sauce, or sriracha to taste. Optionally, sprinkle sesame seeds or sliced chili for extra flavor. Enjoy immediately.

Notes

• Use low sodium chicken stock to control salt levels and keep the soup light.
• You can substitute light soy sauce with all purpose soy sauce if preferred.
• Chinese cooking wine adds authentic flavor but can be omitted if unavailable.
• To prepare Chinese broccoli or bok choy, slice stems separately as they take longer to cook than leaves.
• Toasted sesame oil adds a nutty aroma, but it’s optional.
• Enoki mushrooms provide a delicate texture and visual interest, but any mushrooms sliced or quartered will work.
• The soup can be adjusted with extra chili crisp or your favorite chili sauce for heat.
• Crispy fried shallots add a crunchy texture and savory depth; store-bought ones work well.

Keywords: Chinese vegetable soup, quick soup, low calorie soup, enoki mushrooms, Chinese broccoli soup, healthy soup, easy vegetable soup