My Quickest Chinese Vegetable Soup

Recipe ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/my-quic...

My quickest Chinese Vegetable Soup - less than 15 minutes! Quick and easy, versatile, extremely low 108 calories yet still downright delicious. Wish all healthy food was this tasty!

Pile in as much veg as you want! It cooks down so you can really go wild. - Nagi x
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My quickest Chinese Vegetable Soup – super healthy low 108 calories!

INFUSED ASIAN BROTH
1 litre / 4 cups chicken stock/broth, low sodium
2 garlic cloves, peeled and halved
1.5 cm / 1/2" ginger piece, cut into 5 thin slices (optional, rrecommended)
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 sesame oil, toasted (optional)
VEGETABLES (BE GENEROUS!)
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
TOPPINGS
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

1. Plonk Broth ingredients in a small pot over high heat, simmer 5 min. Add Chinese broccoli stems, carrots and mushrooms, simmer 5 min. Push in Chinese broccoli leaves, once wilted (~1 min), ladle into bowls.
2. Mound on coriander, sprinkle with green onion, crispy fried shallots and as much chilli sauce as you dare!