My quickest Chinese Vegetable Soup - low calorie miracle!

Name: My quickest Chinese Vegetable Soup - low calorie miracle!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 litre / 4 cups chicken stock/broth, ( low sodium (Note 1)); 2 g arlic 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 ); 75 g / 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 g reen 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

Recipe video above. My quickest Chinese Vegetable Soup. Quick and easy, versatile, extremely low 108 calories yet still downright delicious. If only all healthy food was this tasty!Pile in as much veg as you want! It cooks down so you can really go wild. (PS If you need carbs though - I get it - her

⏱️ 15 menit 🔪 Persiapan: 5 menit 🔥 Masak: 10 menit 📊 Mudah ⭐ 5.0 (25) 👁️ 2 dilihat

👨‍🍳 Mulai Masak

My quickest Chinese Vegetable Soup - low calorie miracle!

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

2 porsi

1 litre / 4 cups chicken stock/broth, ( low sodium (Note 1))
2 g arlic 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 )
75 g / 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 g reen 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

Langkah-langkah

Infused broth - Place Broth ingredients in a large saucepan over high heat. Place lid on, bring to a simmer then reduce to the lowest heat and simmer gently for 10 minutes to allow the flavours to infuse. (Meanwhile, chop the veg)
Cook vegetables - Turn the heat up to high and bring the liquid back to a rapid simmer. Add the carrots, Chinese broccoli stems and enoki mushrooms. Cook 3 minutes. Add Chinese broccoli leaves, push in a simmer for 2 minutes until wilted.
Serve - Pick the garlic and ginger out of soup. Divide between 2 bowls. Top with a mound of coriander, sprinkle with green onions, shower with crispy shallots, and a good dollop of chilli sauce or chilli crisp. Dig in, feel good!