My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Introduction

This quick Chinese vegetable soup is a light, flavorful delight that’s perfect for a low-calorie meal. With aromatic broth infused with ginger, garlic, and star anise, plus fresh vegetables and a hint of spice, it’s a comforting bowl you can whip up in no time.

Ingredients

• 1 litre / 4 cups chicken stock or broth (low sodium)
• 2 garlic cloves, peeled and halved
• 1.5 cm / 1/2″ piece of 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)
• 4–6 stems Chinese broccoli or bok choy, stems and leaves sliced and separated
• 1 small carrot, peeled and 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)
• Chilli crisp, chilli sauce or sriracha (optional)
• Other ideas: sesame seeds, sliced chilli, Thai basil

Instructions

1. Step 1: Place the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and sesame oil into a large saucepan over high heat. Cover with a lid and bring to a simmer. Once simmering, reduce the heat to low and let it gently simmer for 10 minutes to infuse the flavors. Meanwhile, chop the vegetables as described.
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, then add the Chinese broccoli leaves. Push them gently into the broth and simmer for another 2 minutes until the leaves wilt.
3. Step 3: Remove the garlic cloves and ginger slices from the soup. Divide the soup evenly between two bowls. Top each bowl with fresh coriander, green onions, crispy fried shallots, and a spoonful of chilli crisp or sauce if desired. Serve immediately and enjoy your nourishing soup!

Tips & Variations

• Use low-sodium broth to better control the saltiness of the soup.
• Substitute Chinese broccoli with bok choy or other leafy greens if unavailable.
• Add sliced chilli or a sprinkle of sesame seeds for extra flavor and texture.
• For a vegetarian version, replace chicken broth with vegetable broth and omit the cooking wine if avoiding alcohol.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat until just warmed through. Fresh herbs and crispy shallots are best added fresh when serving, so keep those separate until ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and makes this soup suitable for vegetarians. The flavor will be slightly different but still delicious.

How do I chop Chinese broccoli for the soup?

Separate the stems from the leaves. Slice the stems into thin diagonal pieces for quicker cooking, and roughly chop or tear the leaves to add in last so they wilt gently in the soup.

My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

A quick and healthy Chinese Vegetable Soup made with infused chicken broth, fresh vegetables, and aromatic seasonings. Low in calories and packed with flavor, this comforting soup is perfect for a light meal or starter, featuring tender Chinese broccoli, enoki mushrooms, and vibrant herbs.

• Author: Kai
• 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 and Garnishes

• 4 – 6 stems Chinese broccoli (or bok choy), stems and leaves sliced separately
• 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 Garnishes

• Sesame seeds
• Sliced chilli
• Thai basil

Instructions

1. Infused Broth: Place chicken stock, garlic cloves, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil in a large saucepan over high heat. Cover with a lid, bring to a simmer, then reduce heat to the lowest setting and let simmer gently for 10 minutes to allow the flavors to infuse. Meanwhile, chop the vegetables as directed.
2. Cook Vegetables: Increase the heat back to high and bring the broth 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 down into the simmering broth, and cook for an additional 2 minutes until the leaves are wilted and tender.
3. Serve: Remove and discard the garlic 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 finely sliced green onions, and scatter crispy fried shallots on top. Add a good dollop of chili sauce, chili crisp, or sriracha as desired for a spicy kick. Optionally garnish with sesame seeds, sliced chilli, or Thai basil. Enjoy immediately.

Notes

• Note 1: Using low sodium chicken broth helps control the saltiness of the soup.
• Note 2: Light soy sauce can be substituted with all-purpose soy sauce based on preference.
• Note 3: Chinese cooking wine adds depth and authenticity but can be omitted if unavailable.
• Note 5: Toasted sesame oil is optional but enhances fragrance and flavor.
• Note 7: Slice Chinese broccoli stems and leaves separately to ensure even cooking and texture contrast.
• Note 8: Enoki mushrooms provide a noodle-like texture and can be replaced with other mushrooms like shiitake or oyster if preferred.

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