My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
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.
- 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
- 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
- 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.
- 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.
- 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
