My quickest Chinese Vegetable Soup - low calorie miracle!
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(20)
Ingredients
2 servings
- 1 litre / 4 cups chicken stock/broth, ( low sodium (Note 1)
- 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 (Note 2)
- 2 tsp sugar (any)
- 1 1/2 tbsp chinese cooking wine (Note 3)
- 1/2 tsp sesame oil (, toasted (optional) (Note 5)
- 4 - 6 stems Chinese broccoli (or bok choy, stems and leaves sliced and separated (Note 7 for how to chop)
- 1 small carrot (, peeled, cut in half lengthways then finely sliced on the diagonal )
- 75g / 2.5 oz enoki mushrooms ("faux" noodles!), or other mushrooms sliced or quartered (Note 8)
- 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, staple in my pantry!)
- Chilli crisp, chilli sauce or sriracha (, optional )
- Other ideas: sesame seeds, sliced chilli, Thai basil
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Preparation
Step 1
Infused broth - Place Broth ingredients in a large saucepan over high heat. Place lid on, bring to a simmer then reduce to the lowest heat and simmer gently for 10 minutes to allow the flavours to infuse. (Meanwhile, chop the veg)
Step 2
Cook vegetables - Turn the heat up to high and bring the liquid back to a rapid simmer. Add the carrots, Chinese broccoli stems and enoki mushrooms. Cook 3 minutes. Add Chinese broccoli leaves, push in a simmer for 2 minutes until wilted.
Step 3
Serve - Pick the garlic and ginger out of soup. Divide between 2 bowls. Top with a mound of coriander, sprinkle with green onions, shower with crispy shallots, and a good dollop of chilli sauce or chilli crisp. Dig in, feel good!
Step 4
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