My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
Introduction
This quick Chinese vegetable soup is a light, flavorful bowl perfect for busy days or when you want a nourishing low-calorie meal. With fragrant broth and fresh vegetables, it’s both comforting and healthy.
Ingredients
- 1 litre / 4 cups chicken stock/broth (low sodium)
- 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 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, 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)
Instructions
- Step 1: Place the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and sesame oil in a large saucepan over high heat. Put the lid on and bring to a simmer, then reduce to the lowest heat and gently simmer for 10 minutes to allow the flavors to infuse. While the broth simmers, prepare the vegetables by slicing the stems and leaves of the Chinese broccoli separately and slicing the carrot and mushrooms.
- Step 2: Increase the heat to high and bring the broth back to a rapid simmer. Add the carrots, Chinese broccoli stems, and enoki mushrooms. Cook for 3 minutes. Then add the Chinese broccoli leaves, push them into the broth, and simmer for another 2 minutes until wilted.
- Step 3: Remove the garlic and ginger slices from the soup. Divide the soup between two bowls. Top each with a generous mound of coriander, sprinkle with green onions, and shower with crispy fried shallots. Add a dollop of chilli crisp, chilli sauce, or sriracha to taste. Serve immediately and enjoy.
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken stock and omit cooking wine if desired.
- Try adding sliced chili, sesame seeds, or fresh Thai basil for extra flavor and texture.
- If you don’t have enoki mushrooms, shiitake or button mushrooms work well too.
- Cut vegetables uniformly to ensure even cooking.
- Use low sodium soy sauce to keep the soup light and control saltiness.
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 to avoid overcooking the delicate vegetables. It’s best enjoyed fresh for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply substitute the chicken stock with vegetable broth and skip the cooking wine if you prefer. The soup will remain flavorful and light.
What can I use if I don’t have Chinese broccoli?
Bok choy is a great substitute, as are other Asian greens such as gai lan or even regular broccoli stems and leaves separated and cooked similarly.
PrintMy Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
A quick and low-calorie Chinese Vegetable Soup featuring a fragrant infused broth with garlic, ginger, and star anise, loaded with fresh Chinese broccoli, carrots, and enoki mushrooms. This light yet flavorful soup is perfect for a nourishing, comforting meal that’s easy to prepare.
- 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 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 garnish
Instructions
- Infuse the Broth: Place the chicken stock, garlic, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil (if using) into a large saucepan. Cover with a lid and bring to a simmer over high heat. Once simmering, reduce the heat to the lowest setting and let it gently simmer for 10 minutes to allow the flavors to infuse deeply. Meanwhile, prepare and chop the vegetables as described.
- Cook the Vegetables: After the broth has infused, increase the heat back to high to bring the liquid to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the pot. Let them cook for 3 minutes, then add the Chinese broccoli leaves, pushing them down gently into the broth. Simmer for an additional 2 minutes until the leaves wilt.
- Serve the Soup: 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, a sprinkle of sliced green onions, and a good amount of crispy fried shallots. Finish with a dollop of chili crisp, chili sauce, or sriracha if desired. Optionally garnish with sesame seeds, sliced chili, or Thai basil. Enjoy this light, flavorful, and healthy soup.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Light soy sauce lends a more delicate flavor; all-purpose soy sauce can be used if preferred.
- Chinese cooking wine adds depth; you may substitute with dry sherry if unavailable.
- Sesame oil is optional but adds a lovely toasted aroma to finish the broth.
- Chinese broccoli can be replaced with bok choy or other Asian greens; slice stems and leaves separately for even cooking.
- Enoki mushrooms create a noodle-like texture; other mushrooms can be substituted.
- Garnishes like crispy fried shallots enhance the crunch and flavor complexity.
- Add chili crisp or sriracha according to your spice preference.
Keywords: Chinese vegetable soup, quick Chinese soup, low calorie soup, healthy soup recipe, enoki mushroom soup, bok choy soup, Chinese broccoli soup
