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My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

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★★★★★

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.

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 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

Find it online: https://kitchenwithkai.com/my-quickest-chinese-vegetable-soup-low-calorie-miracle-recipe/