From RecipeTin Eats
My quickest Chinese Vegetable Soup - low calorie miracle!
- Time
- 15 min
- Makes
- 2
- Ingredients
- 16
- Rating
- 5.0 out of 5, from 29 ratings on RecipeTin Eats
13 things you may not have.
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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 2))
- 2 tsp sugar ((any))
- 1 1/2 tbsp chinese cooking wine ((Note 3))
- 1/2 tsp sesame oil (, toasted (optional) (Note 5))
- 4 - 6 stems Chinese broccoli (or bok choy, stems and leaves sliced and separated (Note 7 for how to chop))
- 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 (Note 8))
- 1/2 cup coriander/cilantro sprigs/leaves (, lightly packed (or Thai basil, mint, chives))
- 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
Nutrition · per serving
585 g per serving
- Calories
- 108 kcal
- Fat
- 3 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 2644 mg
- Protein
- 6 g
- Carbohydrate
- 14 g
- Saturated fat
- 0.3 g
- Unsaturated fat
- 2 g
As published by RecipeTin Eats.
The method
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