My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Introduction

This quick Chinese vegetable soup is a light, flavorful miracle that’s low in calories and easy to prepare. Infused with fragrant ginger, garlic, and star anise, it’s perfect for a nourishing meal on busy days.

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 kind)
• 1 1/2 tbsp Chinese cooking wine
• 1/2 tsp toasted sesame oil (optional)
• 4 to 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 and leaves, lightly packed (or Thai basil, mint, chives)
• 1 green onion, green part only, finely sliced
• 2 tbsp crispy fried shallots (store-bought works well)
• Chilli crisp, chilli sauce, or sriracha (optional for serving)

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. Cover with a lid, bring to a simmer over high heat, then reduce to the lowest heat and let it gently simmer for 10 minutes to infuse the flavors. Meanwhile, chop the vegetables and prepare the mushrooms.
2. Step 2: Increase heat to high and bring the broth back to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes. Then add the Chinese broccoli leaves, gently push them into the broth, and simmer for another 2 minutes until the leaves wilt.
3. Step 3: Remove and discard the garlic, ginger, and star anise from the soup. Divide the soup between two bowls. Top each serving with coriander leaves, green onion slices, and a generous sprinkle of crispy fried shallots. Add a dollop of chilli crisp, chilli sauce, or sriracha if desired. Serve immediately and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken broth and use tamari instead of soy sauce if gluten-free.
• Add sliced chili or a splash of rice vinegar for extra zing and heat.
• Try different mushrooms such as shiitake or oyster for varied texture and flavor.
• Use Thai basil or mint instead of coriander for a fresh twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent overcooking the vegetables. It’s best enjoyed fresh for maximum flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, by using vegetable broth instead of chicken stock and ensuring the soy sauce is vegan, you can easily make this soup vegan.

What can I use if I don’t have Chinese cooking wine?

You can substitute dry sherry or a splash of sake as alternatives, or simply omit it for a milder flavor.