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Quick Chinese Vegetable Soup

Quick Chinese Vegetable Soup

Name: Quick Chinese Vegetable Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 litre (4 cups) chicken stock, low sodium; 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; 1½ tbsp light soy sauce, or all-purpose soy sauce; 2 tsp sugar, any kind; 1½ tbsp Chinese cooking wine; ½ tsp sesame oil, toasted; optional; 4–6 stems Chinese broccoli, or bok choy; slice the stems and leaves separately; 1 small carrot, peeled, halved lengthwise and finely sliced on the diagonal; 75 g (2½ oz) enoki mushrooms, or 2.5 oz; or use other mushrooms, sliced or quartered; ½ cup coriander sprigs or leaves, lightly packed; or use Thai basil, mint or chives; 1 green onion, green part only, finely sliced; 2 tbsp crispy fried shallots; chilli crisp, chilli sauce or sriracha, optional; optional topping ideas, sesame seeds, sliced chilli or Thai basil

A bowl of Chinese vegetable soup topped with coriander and crispy shallots, with enoki mushrooms visible in the broth. — Chinese vegetable soup with coriander, crispy shallots and enoki mushrooms.

A soy-infused broth with Chinese broccoli, enoki mushrooms and carrot makes a quick, warming soup. Finish with fresh herbs, crispy shallots and chilli if you like.

By Cookin' KitchenOctober 12, 2026Updated October 19, 2026

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Total: 15 minutes
Servings: 2 servings

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2

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Recipe

Quick Chinese Vegetable Soup

A soy-infused broth with Chinese broccoli, enoki mushrooms and carrot makes a quick, warming soup. Finish with fresh herbs, crispy shallots and chilli if you like.

Cookin' · https://cookin.club/recipes/quick-chinese-vegetable-soup

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2

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Ingredients

2 servings

For 2 servings

Infused Asian broth

1 litre (4 cups) chicken stock, low sodium
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
1½ tbsp light soy sauce, or all-purpose soy sauce
2 tsp sugar, any kind
1½ tbsp Chinese cooking wine
½ tsp sesame oil, toasted; optional

Vegetables

4–6 stems Chinese broccoli, or bok choy; slice the stems and leaves separately
1 small carrot, peeled, halved lengthwise and finely sliced on the diagonal
75 g (2½ oz) enoki mushrooms, or 2.5 oz; or use other mushrooms, sliced or quartered

Toppings

½ cup coriander sprigs or leaves, lightly packed; or use Thai basil, mint or chives
1 green onion, green part only, finely sliced
2 tbsp crispy fried shallots
chilli crisp, chilli sauce or sriracha, optional
optional topping ideas, sesame seeds, sliced chilli or Thai basil

Equipment

Large saucepan

Instructions

Step 1: Place the broth ingredients in a large saucepan over high heat. Cover, bring to a simmer, then reduce the heat to its lowest setting. Simmer gently for 10 minutes to infuse the flavours. Chop the vegetables while the broth simmers.
Step 2: Turn the heat to high and bring the liquid back to a rapid simmer. Add the carrot, Chinese broccoli stems and enoki mushrooms. Cook for 3 minutes. Add the Chinese broccoli leaves and simmer for 2 minutes, until wilted.
Step 3: Pick the garlic and ginger out of the soup. Divide the soup between 2 bowls. Top with coriander, green onion, crispy shallots and a dollop of chilli sauce or chilli crisp, if using.

Notes

Substitutions

Use vegetable broth instead of chicken broth if you prefer. Chinese broccoli can be replaced with bok choy, other leafy Asian greens, broccoli or broccolini. Other cookable vegetables can also be used.

Dry sherry, cooking sake or mirin can replace Chinese cooking wine. If using mirin, leave out the sugar. For a non-alcoholic alternative, reduce the soy sauce to 1 tablespoon and add 1 tablespoon oyster sauce.

Use all-purpose soy sauce in place of light soy sauce. Choose a low-sodium broth, and avoid dark or sweet soy sauce, which can overpower the soup.

For the toppings, Thai basil, mint or chives can replace coriander. Sesame seeds, sliced chilli or Thai basil are also listed as optional topping ideas.

Nutrition per serving

Calories: 108 kcal
Fat: 3 g
Saturated fat: 0.3 g
Carbohydrates: 14 g
Sugar: 7 g
Fiber: 3 g
Protein: 6 g
Sodium: 2,644 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Chinese cuisine

Dinners
Soups
carrots
chilli
fresh herbs
mushrooms
quick and easy

About this recipe

This quick soup pairs an aromatic soy, garlic and ginger broth with Chinese broccoli, carrot and enoki mushrooms. Top each bowl with coriander, crispy shallots and chilli sauce or chilli crisp, if you like.

Enoki mushrooms lifted from a bowl of vegetable soup with chopsticks. — Enoki mushrooms in the finished soup.

Coriander, green onion, crispy fried shallots and chilli topping arranged together. — Toppings for the soup.

Use bok choy in place of Chinese broccoli, or swap in other cookable vegetables. Enoki mushrooms give the soup noodle-like strands; other mushrooms are also listed as an option.