My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
A quick, flavorful Chinese vegetable soup that is low in calories and easy to make. Featuring a fragrant broth infused with garlic, ginger, and star anise, this soup is loaded with vibrant Chinese broccoli, carrots, and enoki mushrooms. Finished with fresh herbs, crispy shallots, and optional chili for a deliciously light and nourishing meal.
- 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 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: sesame seeds, sliced chilli, Thai basil for garnishing
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 over high heat. Cover with a lid, bring to a gentle simmer, then reduce the heat to low and let it simmer gently for 10 minutes until the flavors develop. Meanwhile, prepare and chop the vegetables.
- Cook the vegetables: Increase the heat to high and bring the broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Cook for 3 minutes. Then add the Chinese broccoli leaves, push them into the liquid, and simmer for another 2 minutes until the leaves are wilted and tender.
- Serve: Remove and discard the garlic cloves and ginger slices from the soup. Divide the soup evenly between two bowls. Top each bowl with a generous mound of coriander leaves, sprinkle with sliced green onions and crispy fried shallots. Add a dollop of chilli sauce, chilli crisp, or sriracha as desired. Optionally garnish with sesame seeds, sliced chili, or Thai basil for extra flavor. Serve immediately and enjoy this comforting, nutritious soup.
Notes
- Use low sodium chicken stock to control the saltiness of the soup.
- Light soy sauce keeps the flavor delicate; all-purpose soy sauce can be used but may increase saltiness.
- Chinese cooking wine adds depth but can be omitted if unavailable.
- To prepare Chinese broccoli or bok choy, slice stems and leaves separately for even cooking.
- Toasted sesame oil adds a nutty aroma but is optional.
- Crispy fried shallots provide texture and a savory crunch; store-bought versions work well.
- Enoki mushrooms add a noodle-like texture, but other mushrooms can be substituted.
- Adjust chili additions according to your spice preference.
Keywords: Chinese vegetable soup, quick soup recipe, low calorie soup, healthy Chinese soup, enoki mushroom soup, easy vegetable soup
