My Quickest Chinese Vegetable Soup – Low Calorie Miracle! Recipe
A quick and easy Chinese vegetable soup that is low in calories and packed with fresh flavors. This broth-based soup features infused chicken stock with garlic, ginger, star anise, and soy sauce, complemented by crisp Chinese broccoli, carrots, and enoki mushrooms. Perfect as a light meal or a comforting starter.
- 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″ 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
- 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 lightly packed coriander/cilantro sprigs and leaves (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 the Broth: Place the chicken stock, garlic cloves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a large saucepan over high heat. Cover with a lid and bring to a simmer. Once simmering, reduce the heat to the lowest setting and let it gently simmer for 10 minutes to allow the flavors to fully infuse. Meanwhile, prepare the vegetables by chopping them as directed.
- Cook the Vegetables: Increase the heat back to high to bring the broth to a rapid simmer. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms to the broth. Cook for 3 minutes, then add the Chinese broccoli leaves. Push them down into the broth and let cook for an additional 2 minutes until the leaves are wilted but still vibrant.
- 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 handful of fresh coriander, sprinkle with finely sliced green onions, and shower with crispy fried shallots. Add a dollop of your preferred chili condiment such as chili crisp, chili sauce, or sriracha for a spicy kick. Enjoy immediately.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Light soy sauce adds flavor without overwhelming the soup—can use all-purpose soy sauce if preferred.
- Chinese cooking wine enhances the umami depth; if unavailable, dry sherry can be a substitute.
- To toast sesame oil, gently heat it in a pan until fragrant before adding to the broth.
- For chopping Chinese broccoli or bok choy, separate stems from leaves: slice stems thinly lengthwise and roughly chop leaves.
- Enoki mushrooms add a noodle-like texture; other mushrooms like shiitake or button mushrooms can be used as an alternative.
- Crispy fried shallots add texture and crunch—store-bought versions work well to save time.
- Add sesame seeds or fresh sliced chili for extra texture and flavor if desired.
Keywords: Chinese vegetable soup, quick soup recipe, low calorie soup, healthy soup, chicken broth soup, enoki mushroom soup, Asian soup
