Chinese Vegetable Soup

Anderson Jorge

Print Recipe Pin Recipe

Prep Time 5

Cook Time 9

Total Time 14

Servings: 3 bowls

Course: Snack, Soup

Cuisine: American, Chinese, Mediterranean

Calories: 109

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

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.