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My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

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★★★★★

4.5 from 723 reviews

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.

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

  1. 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.
  2. 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.
  3. 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

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