My quickest Chinese Vegetable Soup

Name: My quickest Chinese Vegetable Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Chinese
Ingredients: 1 litre / 4 cups chicken stock/broth, ( low sodium (Note 1)); 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 (Note 3)); 2 tsp sugar ((any)); 1 1/2 tbsp chinese cooking wine ((Note 4)); 1/2 tsp sesame oil (, toasted (optional) (Note 5)); 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 (("faux" noodles!), or other mushrooms sliced or quartered); 1/2 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

Instructions

Prep:5minCook:10min

Recipe video above. My quickest Chinese Vegetable Soup. Quick and easy, versatile, extremely low 108 calories yet still downright delicious. If only all healthy food was this tasty!Pile in as much veg as you want! It cooks down so you can really go wild.**Slide the Servings scaler to scale up**

Updated at: Tue, 04 Jun 2024 06:31:14 GMT