This Chinese vegetable soup is light, simple and refreshing — a perfect go-to when you want something quick but nourishing. The clear, soy-flavored broth warms you up while a medley of crisp vegetables and mushroom “noodles” makes it filling without feeling heavy. It’s ideal for busy days, a cozy dinner, or a healthy pick-me-up anytime.
Ingredients
- 1 liter (about 4 cups) low-sodium chicken or vegetable stock
- 2 garlic cloves, peeled and halved
- 1.5 cm piece fresh ginger, sliced thin (optional, for aroma)
- 1.5 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine (or mirin / dry sherry) — optional but recommended for depth
- 1 teaspoon sugar
- 4–6 stems Chinese broccoli (gai lan) or bok choy — stems and leaves separated and sliced
- 1 small carrot, peeled and thinly sliced on diagonal
- 75 g enoki mushrooms (or other mushrooms), trimmed
- ½ teaspoon sesame oil (optional)
- Fresh coriander / cilantro leaves or green onion, chopped (for garnish)
- Optional toppings: crispy fried shallots, chili sauce or chili crisp
Recipe Info
- Prep Time: 5 minutes
- Cook Time: ~10 minutes
- Total Time: ~15 minutes
- Servings: 2–3 bowls (can scale up)
- Cuisine: Chinese / Asian / Healthy
- Course: Soup / Light Meal
Instructions
- In a medium pot, combine stock, garlic cloves, ginger slices (if using), soy sauce, cooking wine and sugar. Bring to a gentle boil.
- While broth heats, slice vegetables: separate and slice stems and leaves of Chinese broccoli (or bok choy); peel and slice carrot; trim mushrooms.
- Once broth boils, reduce to simmer. Add carrot slices and broccoli stems. Simmer 2–3 minutes until stems begin to soften.
- Add mushrooms and leafy greens (bok choy leaves or broccoli leaves). Simmer another 1–2 minutes until greens are just wilted and mushrooms tender.
- Turn off heat. Drizzle sesame oil if using, stir gently. Remove garlic and ginger slices (if you prefer).
- Ladle soup into bowls, garnish with fresh coriander or green onion, sprinkle optional crispy shallots, and top with chili sauce or chili crisp if you like a kick. Serve hot.
Tips & Variations
- Use any quick-cooking vegetables you have — spinach, baby bok choy, napa cabbage, or snap peas all work.
- For a richer flavour, substitute half of the stock with a mild bone broth.
- Make it vegan/vegetarian by using vegetable stock and skipping cooking wine (or using a non-alcoholic alternative).
- Add tofu cubes or a handful of glass noodles near the end for extra protein or carbs.
- If you like more aromatics, add a splash of rice vinegar or a few slices of fresh chili just before serving.
Approximate Nutrition (per serving — approx. 1 bowl)
- Calories: ~110 kcal
- Protein: ~5–6 g
- Fat: ~2 g
- Carbohydrates: ~14 g
- Fiber: ~3–4 g
- Sodium: moderate — depends on the stock and soy sauce
Ingredients
Method
- In a medium pot, combine stock, garlic cloves, ginger slices (if using), soy sauce, cooking wine and sugar. Bring to a gentle boil.
- While broth heats, slice vegetables: separate and slice stems and leaves of Chinese broccoli (or bok choy); peel and slice carrot; trim mushrooms.
- Once broth boils, reduce to simmer. Add carrot slices and broccoli stems. Simmer 2–3 minutes until stems begin to soften.
- Add mushrooms and leafy greens (bok choy leaves or broccoli leaves). Simmer another 1–2 minutes until greens are just wilted and mushrooms tender.
- Turn off heat. Drizzle sesame oil if using, stir gently. Remove garlic and ginger slices (if you prefer).
- Ladle soup into bowls, garnish with fresh coriander or green onion, sprinkle optional crispy shallots, and top with chili sauce or chili crisp if you like a kick. Serve hot.
Notes
- Protein: ~5–6 g
- Fat: ~2 g
- Carbohydrates: ~14 g
- Fiber: ~3–4 g
- Sodium: moderate — depends on the stock and soy sauce
FAQs
Can I use regular mushrooms if I don’t have enoki?
Yes — other mushrooms (like button, oyster, or shiitake) work fine. Just slice them and add with the carrots and stems so they cook through.
Is the ginger and cooking wine necessary?
They add depth and a subtle aroma, but you can skip them if you prefer a simpler broth — it will still taste good.
Can I store leftovers?
Yes — cool completely, then refrigerate in a sealed container for up to 2 days. Reheat gently on the stove; add a splash of water or stock if needed.
Can I make a larger batch?
Definitely. Scale stock and vegetables proportionally. Soup reheats well, though greens are best added fresh when serving for optimal texture.
