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
Scale
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.
