Cooked - My Quickest Chinese Vegetable Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

My Quickest Chinese Vegetable Soup

2.0

1 litre / 4 cups chicken stock/broth, ( low sodium (Note 1))

2 garlic cloves (, peeled and halved)

1.5 cm / ½" ginger piece, (cut into 5 thin slices (optional, but highly recommended))

1 star anise (, optional)

1 ½ tbsp light soy sauce (, or all purpose soy sauce (Note 3))

2 tsp sugar ((any))

1 ½ tbsp chinese cooking wine ((Note 4))

½ tsp sesame oil (, toasted (optional) (Note 5))

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 (("faux" noodles!), or other mushrooms sliced or quartered)

½ cup coriander/cilantro sprigs/leaves (, lightly packed)

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

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)
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.
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!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 20m

Created 109 weeks ago

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