Quick Chinese Veggie Soup
A quick and flavorful vegetable soup featuring aromatic ginger and star anise in a savory chicken broth.
Ingredients
- 1 litre / 4 cups chicken stock/broth, low sodium
- 2 garlic cloves, peeled and halved
- 1.5 cm / 1/2" ginger piece, cut into 5 thin slices
- 1 star anise, optional
- 1 1/2 tbsp light soy sauce
- 2 tsp sugar
- 1 1/2 tbsp chinese cooking wine
- 1/2 tsp sesame oil, toasted, optional
- 4-6 stems Chinese broccoli, stems and leaves sliced and separated
- 1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal
Instructions
- Place chicken broth, garlic, ginger slices, and star anise (if using) in a large saucepan. Bring to a simmer over high heat, then reduce to the lowest heat and simmer gently for 10 minutes to infuse flavors.
- Turn heat up to high and bring liquid to a rapid simmer. Add carrot slices and Chinese broccoli stems. Cook for 3 minutes.
- Add Chinese broccoli leaves, push into the simmer for 2 minutes until just wilted.
- Remove and discard the garlic and ginger slices.
- Stir in the light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil (if using).
- Ladle the soup into two bowls. Serve immediately and enjoy this healthy, quick meal!
Notes
- Use low-sodium chicken broth to control salt intake.
- For extra flavor, don't skip the ginger slices and garlic in the broth infusion.
- Ensure vegetables are cut uniformly for even cooking.
- This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra flavor, don't skip the ginger slices and garlic in the broth infusion.
- Ensure vegetables are cut uniformly for even cooking.
- This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.