Name: Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 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 kind); 1 1/2 tbsp Chinese cooking wine; 1/2 tsp toasted sesame oil (optional); 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 and 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

Description

A quick and light Chinese vegetable soup packed with fresh greens, fragrant spices, and umami flavors. This low-calorie, nourishing soup is perfect for a healthy meal or a comforting starter, prepared in just 15 minutes with simple ingredients like Chinese broccoli, enoki mushrooms, and a flavorful infused broth.

Ingredients

Scale

Broth Ingredients

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 kind)
1 1/2 tbsp Chinese cooking wine
1/2 tsp toasted sesame oil (optional)

Vegetables & 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 and 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

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Instructions

Infuse the broth: Place chicken stock, garlic, ginger, star anise, soy sauce, sugar, Chinese cooking wine, and optional sesame oil in a large saucepan over high heat. Cover with a lid and bring to a simmer, then reduce to the lowest heat setting and gently simmer for 10 minutes to infuse the flavors.
Prepare and cook the vegetables: While the broth simmers, chop the vegetables as described. After infusion, turn the heat back up to high to bring the broth to a rapid simmer. Add the carrot slices, Chinese broccoli stems, and enoki mushrooms. Cook uncovered for 3 minutes.
Add greens and wilt: Add the Chinese broccoli leaves to the broth, pushing them gently into the liquid. Simmer for another 2 minutes until the leaves are wilted but still vibrant.
Finish and serve: Remove the garlic cloves and ginger slices from the soup. Divide the soup evenly between two bowls. Top each serving with fresh coriander, sliced green onions, crispy fried shallots, and a spoonful of chilli crisp or sauce if desired. Enjoy your healthy and flavorful Chinese vegetable soup!

Notes

Use low sodium chicken stock to control the salt level in the soup.
Ginger and star anise are optional but add a wonderful depth of flavor to the broth.
Avoid overcooking vegetables to keep their texture fresh and slightly crisp.
Substitute Chinese broccoli with bok choy or similar Asian leafy greens.
To increase the spice, add sliced fresh chili or more chilli sauce on top before serving.
Crispy fried shallots can be found ready-made in most Asian grocery stores and add a delicious crunch.