My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Introduction

This quick Chinese vegetable soup is a comforting, low-calorie miracle that warms you up and satisfies without heaviness. Bursting with fresh vegetables and fragrant spices, it’s perfect for a light meal or starter any day of the week.

Ingredients

• 1 litre / 4 cups chicken stock or broth (low sodium)
• 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 kind)
• 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 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)

Instructions

1. Step 1: In a large saucepan, combine the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and toasted sesame oil if using. Place a lid on the pot and bring to a simmer over high heat. Once simmering, reduce the heat to the lowest setting and let the broth gently simmer for 10 minutes to infuse the flavors. While the broth simmers, prepare the vegetables by slicing the stems and leaves of the Chinese broccoli or bok choy and slicing the carrots and mushrooms.
2. Step 2: Turn the heat back up 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. Let the soup simmer for another 2 minutes until the leaves have wilted.
3. Step 3: Remove and discard the garlic cloves and ginger slices from the broth. Divide the soup evenly between two bowls. Top each bowl with a generous mound of fresh coriander leaves, a sprinkle of green onions, and a good handful of crispy fried shallots. Add chilli crisp, chilli sauce, or sriracha to taste. Serve immediately and enjoy!

Tips & Variations

• Try swapping Chinese broccoli for baby bok choy or kale for different textures and flavors.
• Omit the star anise and ginger for a simpler broth, or add a cinnamon stick for a warm spicy twist.
• Add tofu cubes or shredded cooked chicken for extra protein.
• Use vegetable broth instead of chicken stock to make the soup vegetarian.
• Include a handful of sliced chilli or a sprinkle of toasted sesame seeds for added heat and crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over medium heat until warmed through. Avoid reheating multiple times to keep the vegetables fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply replace the chicken stock with vegetable broth and omit the Chinese cooking wine if it contains alcohol, or choose a vegan-friendly alternative.

What mushrooms work best if I don’t have enoki?

Shiitake, oyster, or button mushrooms all work well, just slice or quarter them before adding to the soup.

My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This quick and low-calorie Chinese Vegetable Soup is a flavorful, healthy miracle packed with fresh vegetables and fragrant spices. Infused with garlic, ginger, star anise, and enhanced by light soy sauce and Chinese cooking wine, this soup offers a comforting and nourishing meal that’s perfect for a light lunch or dinner. The use of enoki mushrooms adds a unique texture akin to noodles, while the crisp shallots and fresh herbs provide vibrant finishing touches.

• Author: Lila
• 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

• 1 litre / 4 cups low sodium chicken stock/broth
• 2 garlic cloves, peeled and halved
• 1.5 cm / 1/2″ piece of ginger, 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 kind)
• 1 1/2 tbsp Chinese cooking wine
• 1/2 tsp toasted sesame oil (optional)

Vegetables

• 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)

Garnishes

• 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 extras: sesame seeds, sliced chilli, Thai basil

Instructions

1. Infuse Broth: Place the broth ingredients—chicken stock, garlic, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and sesame oil—in a large saucepan over high heat. Cover with a lid and bring to a simmer. Once simmering, reduce the heat to the lowest possible setting and let it simmer gently for 10 minutes. This allows the flavors to meld beautifully while you prepare the vegetables.
2. Cook Vegetables: Increase the heat to high to bring the broth back to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms to the pot. Cook for 3 minutes, then add the Chinese broccoli leaves, pushing them down into the broth. Continue simmering gently for another 2 minutes until the leaves are wilted but still vibrant.
3. Serve: Using a slotted spoon or careful pouring, remove and discard the garlic cloves and ginger slices from the soup. Divide the hot soup between two bowls. Top each serving with a generous mound of fresh coriander, sprinkle with finely sliced green onion, and shower with crispy fried shallots. Add a dollop of chilli crisp, sriracha, or your preferred chilli sauce for extra heat if desired. Garnish with optional extras like sesame seeds or sliced chilli to taste. Enjoy immediately for the best flavor and texture.

Notes

• Use low sodium chicken broth to keep the soup light and control salt levels.
• If you don’t have Chinese cooking wine, dry sherry is a suitable substitute.
• To prepare Chinese broccoli or bok choy, slice stems and leaves separately as stems take longer to cook.
• Enoki mushrooms add a noodle-like texture, but feel free to use shiitake, oyster, or button mushrooms.
• Sesame oil is optional but adds a lovely toasted aroma if included.
• Store-bought crispy fried shallots add a delightful crunch and flavor boost.
• For a vegetarian version, substitute chicken stock with vegetable broth and ensure soy sauce is vegetarian friendly.
• Adjust the heat level by varying the amount of chilli sauce or chilli crisp you add.

Keywords: Chinese vegetable soup, quick soup, low calorie soup, healthy soup, enoki mushrooms, Chinese broccoli soup, easy dinner