Quick Chinese Vegetable Soup
This quick Chinese vegetable soup delivers a light, savory broth layered with ginger, garlic, soy, and sesame in just minutes. Packed with Chinese broccoli, carrots, and mushrooms, it's an easy low-calorie meal that feels fresh, warming, and satisfying.
Servings2 Portions
Prep Time5 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- Chinese broccoli5 stalks
- carrot1
- enoki mushrooms75 g
- ginger1.5 inch piece
- garlic2 cloves
- chicken stock/broth1 liter
- light soy sauce1.5 tbsp
- Chinese cooking wine1.5 tbsp
- sesame oil0.5 tsp
- sugar2 tsp
- star anise1 pod
- cilantro0.5 cup
- green onion1 stalk
- crispy fried shallots2 tbsp
- chili crisp or sriracha1 tbsp
- sesame seeds1 tsp
- sliced chili1 tbsp
- Thai basil0.3 cup
Step-by-Step Instructions
01
Combine the chicken stock, garlic, ginger, star anise, soy sauce, sugar, Chinese cooking wine, and sesame oil in a large saucepan. Cover, bring to a gentle simmer over medium-high heat, then reduce to low and let the broth infuse for 10 minutes while you prepare the vegetables.
02
Increase the heat and bring the broth back to a steady simmer. Add the carrot, Chinese broccoli stems, and enoki mushrooms, and cook for 3 minutes until just tender.
03
Add the Chinese broccoli leaves and simmer for 1 to 2 minutes, just until wilted. Remove and discard the garlic, ginger, and star anise.
04
Ladle the soup into 2 bowls. Top with cilantro, green onion, and crispy shallots, then finish with chili crisp or sriracha to taste before serving.
Chef's Tips
Swap chicken stock for vegetable stock to make it vegetarian, and use bok choy or choi sum if Chinese broccoli is unavailable. Avoid overcooking the greens so they stay bright and tender. Leftovers keep well in the refrigerator for up to 2 days, though the garnishes are best added just before serving.
