If you’re craving something comforting yet light, the Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is an absolute gem to try. This vibrant soup balances the earthy sweetness of enoki mushrooms with the satisfying crunch of crispy shallots, all enveloped in a fragrant, subtly spiced broth. It’s a low-calorie miracle that comes together in just 15 minutes, making it perfect for busy days when you want something nourishing without a fuss. Trust me, once you taste this quick Chinese vegetable soup, it’ll become your go-to when you need warmth and freshness in a bowl.
Ingredients You’ll Need
The magic of this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe lies in its simple but essential ingredients, each adding layers of flavor, texture, or color. From the gentle heat of ginger slices to the delicate silkiness of enoki mushrooms, every component has a purpose that elevates this soup beyond ordinary.
- Chicken stock/broth (low sodium): The flavorful base that keeps the soup light yet rich.
- Garlic cloves (peeled and halved): Adds aromatic depth, a must for that comforting feel.
- Ginger slices (thinly cut): Brightens the broth with a warming zing, also great for digestion.
- Star anise (optional): Introduces a subtle licorice note that rounds out the spices beautifully.
- Light soy sauce: Brings umami and a touch of saltiness to balance the soup.
- Sugar: A pinch to balance savory and brighten flavors subtly.
- Chinese cooking wine: Adds complexity and depth to the broth.
- Toasted sesame oil (optional): Just a hint for that irresistible nutty aroma.
- Chinese broccoli or bok choy (stems and leaves separated and sliced): Offers crisp texture and vibrant green hues.
- Carrot (peeled and finely sliced): Sweetness and crunch that contrast the mushrooms beautifully.
- Enoki mushrooms: Their delicate “faux” noodle-like strands bring a unique texture and subtle earthiness.
- Coriander/cilantro sprigs: Adds a fresh, herbaceous kick to finish the soup.
- Green onion (green parts finely sliced): For a mild oniony freshness as a garnish.
- Crispy fried shallots: The star textural element delivering irresistible crunch and flavor.
- Optional chilli crisp or sriracha: For those who like a little heat to brighten things up.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse the Broth
Start by combining the chicken stock with garlic cloves, ginger slices, star anise (if using), soy sauce, sugar, Chinese cooking wine, and a dash of toasted sesame oil in a large saucepan. Cover it with a lid and bring the mixture to a simmer over high heat. Once simmering, reduce the heat to the lowest setting and let it gently simmer for 10 minutes. This step allows the broth to soak up those lovely aromatic flavors, creating a beautifully layered base for your soup.
Step 2: Prepare the Vegetables
While the broth is infusing, take a moment to chop your vegetables. Separate the Chinese broccoli stems from the leaves and slice each accordingly; stems need a little longer to soften, while the leaves wilt quickly. Peel and halve the carrot, then slice it thinly on the diagonal to maximize surface area and tenderness. Trim and rinse your enoki mushrooms gently, allowing their noodle-like strands to shine.
Step 3: Cook the Vegetables
Bring your infused broth back to a rapid simmer by turning the heat back up to high. First, add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Let everything cook for 3 minutes, allowing the vegetables to absorb the broth’s warmth while preserving their textures. Then add the Chinese broccoli leaves, nestling them in and simmering gently for another 2 minutes until they just wilt. This keeps the soup vibrant and fresh.
Step 4: Final Touches and Serve
Before serving, fish out the garlic and ginger slices (and star anise if you used it) to avoid overpowering bites. Divide the soup evenly into two bowls. Now comes the best part: pile on fresh coriander sprigs and green onion slices for brightness, then shower generously with crispy fried shallots for that addictive crunch. If you’re a fan of spice, a healthy dollop of chili crisp or sriracha on top adds a delightful punch. Grab your spoon and dig in—this soup delivers warmth and freshness with every sip.
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
Garnishing this soup is where you can truly personalize your bowl. Aside from the essential crispy shallots and fresh herbs, consider sprinkling toasted sesame seeds for an extra nutty crunch or adding thinly sliced fresh chili if you want to turn up the heat. These simple additions bring color, texture, and layers of flavor to each bowl, making the experience feel both comforting and a little special every single time.
Side Dishes
This soup works beautifully as a light meal on its own, but if you want to round things out, steamed jasmine rice or a small serving of stir-fried noodles are excellent choices. For a more substantial meal, pair it with dumplings or a simple scallion pancake. The mild, clear broth complements plenty of sides without overpowering them, so feel free to get creative and mix it up depending on your mood and pantry supplies.
Creative Ways to Present
If you’re hosting or want to impress, consider serving the soup in clear glass bowls so the vibrant colors of the vegetables and mushrooms shine through. You can also present the crispy shallots separately, allowing guests to add as much or as little as they like. For a fun twist, drizzle a line of chili oil or swirl in a bit of coconut milk to create a pretty marbled effect on top. The possibilities are endless and add a lovely visual element to this already delicious Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover soup, store it in an airtight container in the refrigerator for up to 2 days. Because of the fresh veggies and herbs, it’s best enjoyed within this timeframe to keep the flavors bright and the textures enjoyable. Keep the crispy shallots separate to maintain their crunch when you reheat your soup.
Freezing
This soup doesn’t freeze exceptionally well because the fresh vegetables, especially the delicate enoki mushrooms, can become mushy upon thawing. However, if you want to save the broth, freeze it separately without the veggies or garnishes for up to 1 month. Thaw the broth overnight in the fridge and add fresh vegetables when reheating for the best texture.
Reheating
When reheating the stored soup, gently warm it on the stove over medium heat until steaming but not boiling to preserve the texture of the remaining vegetables. Add fresh Chinese broccoli leaves or enoki mushrooms at this stage if you like, to revive the soup before serving. Always top with freshly fried shallots and herbs after reheating to bring back that crunchy, fragrant finish.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Vegetable broth works wonderfully for a vegetarian or vegan twist on this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe. It will still deliver a rich, flavorful base without any compromise on taste.
What can I substitute for enoki mushrooms?
If you can’t find enoki mushrooms, thinly sliced shiitake, button mushrooms, or oyster mushrooms are great alternatives. They offer a similar earthiness and texture that complements the broth and crunchy vegetables nicely.
Is this soup spicy?
The soup itself is mild and soothing, but you can easily adjust the heat by adding chili crisp, sliced fresh chilies, or sriracha according to your preference. The spice adds an exciting contrast but is completely optional.
Can I prepare the broth in advance?
Yes! Making the infused broth ahead of time is a great time-saver. Prepare the broth and store it in the fridge for up to 2 days, then quickly add fresh vegetables and mushrooms when you’re ready to serve. This keeps the soup speedy and fresh.
Are crispy shallots necessary?
Crispy shallots are the secret ingredient that adds incredible texture and flavor to this soup. While you can skip them in a pinch, they really elevate the dish and are worth keeping stocked in your pantry for last-minute meals.
Final Thoughts
I cannot recommend the Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe enough for anyone who wants a fast, nourishing meal that doesn’t sacrifice flavor or fun. Its simplicity is deceptive because every spoonful is packed with layers of aromatic goodness and delightful textures. Give it a try—you’ll wonder how you ever lived without this quick and comforting bowl of goodness in your weeknight rotation!
Print
Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots 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 bursting with fresh flavors and aromatic spices. Ready in just 15 minutes, this vibrant broth features tender Chinese broccoli, enoki mushrooms, and a mix of fragrant ingredients that create a comforting and healthy meal perfect for any day.
Ingredients
Broth Ingredients
- 1 litre / 4 cups low sodium chicken stock/broth
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ piece ginger, 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)
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 leaves
Instructions
- Infuse the broth: Place the chicken stock, garlic cloves, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a large saucepan. Cover with a lid and bring to a simmer over high heat. Once simmering, reduce to the lowest heat and let it simmer gently for 10 minutes to allow the flavors to infuse deeply. Meanwhile, prepare and chop the vegetables as instructed.
- Cook the vegetables: Increase the heat to high to bring the broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Allow these to cook for 3 minutes until tender but still crisp. Next, add the Chinese broccoli leaves, submerge them gently, and simmer for an additional 2 minutes until they wilt perfectly.
- Serve the soup: Before serving, fish out and discard the garlic and ginger pieces from the broth. Divide the hot soup evenly between two bowls. Top each bowl with a generous handful of fresh coriander leaves, a sprinkle of thinly sliced green onions, and a mound of crispy fried shallots. Add a dollop of chilli crisp, sriracha, or your favorite chilli sauce on top if you like some heat. Enjoy this light, nutritious, and flavorful soup immediately!
Notes
- Use low sodium chicken stock to control the salt content and keep the soup light.
- If you don’t have Chinese cooking wine, dry sherry is a good substitute.
- The ginger slices add a subtle warming flavor but can be omitted if preferred.
- Star anise is optional but adds a nice aromatic touch.
- Feel free to experiment with mushrooms; shiitake or button mushrooms also work well.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Chinese broccoli or bok choy can be used interchangeably depending on availability.
- Crispy fried shallots add a delightful crunch but can be skipped for a lighter option.
