Description
A quick and healthy Chinese vegetable soup that is low in calories yet full of flavor. This nourishing soup uses an infused broth with ginger, garlic, star anise, and Chinese cooking wine, simmered with fresh vegetables like Chinese broccoli, carrots, and enoki mushrooms. Perfect for a light meal or appetizer, with fresh herbs and crispy shallots adding vibrant texture and aroma.
Ingredients
Scale
Broth Ingredients
- 1 litre / 4 cups low sodium chicken stock/broth
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2″ piece ginger, 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)
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 Garnishes
- Sesame seeds
- Sliced chilli
- Thai basil
Instructions
- Infuse the broth: Place the chicken stock, garlic cloves, ginger slices, star anise, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil in a large saucepan over high heat. Cover with a lid and bring the broth to a simmer. Once simmering, reduce the heat to the lowest setting and let it gently simmer for 10 minutes to infuse the flavors. While the broth simmers, chop all vegetables as described.
- Cook the vegetables: After the broth has infused, increase the heat back to high to bring it to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms to the broth. Cook these vegetables for about 3 minutes until they begin to soften. Then add the Chinese broccoli leaves, pressing them down gently into the simmering broth. Let them wilt in the hot soup for 2 more minutes.
- Serve the soup: Remove the garlic cloves and ginger slices from the broth before serving. Divide the soup evenly between two bowls. Garnish each bowl with a generous mound of coriander (or your choice of herbs), sprinkle with sliced green onions, and top with crispy fried shallots. Add a dollop of chilli sauce, chilli crisp, or sriracha for some heat if desired. Enjoy the comforting, light, and flavorful soup!
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Chinese cooking wine adds a subtle depth of flavor, but dry sherry can be a substitute.
- Star anise and ginger are optional but recommended for authentic aromatic flavor.
- The sesame oil should be toasted to give a nutty aroma; omit if you want a lighter taste.
- When chopping Chinese broccoli or bok choy, separate stems and leaves since they cook at different rates.
- Enoki mushrooms give a lovely noodle-like texture; other mushrooms such as shiitake or button can be used.
- Adjust the amount of sugar according to your taste preference to balance the soy sauce saltiness.
- Crispy fried shallots add wonderful texture and aroma, readily available in Asian grocery stores or online.
- Optional garnishes like sesame seeds, sliced fresh chilli, or herbs such as Thai basil provide extra layers of flavor and visual appeal.
