My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
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.
- 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
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
- 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.
- 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.
- 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
