There is something incredibly comforting and speedy about a bowl of warm soup that nourishes the body while exciting the taste buds. This Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe is not only a breeze to prepare in just 15 minutes but also a vibrant medley of flavors and textures. From the delicate, noodle-like enoki mushrooms to the aromatic burst of toasted sesame oil and the crunch of crispy shallots on top, this soup is a light yet deeply satisfying dish that’s perfect for busy days or anytime you crave a wholesome, heartwarming meal.
Ingredients You’ll Need
Don’t be intimidated by complex ingredients because, in reality, this soup shines with simple, fresh components that bring unique colors, tastes, and textures together in harmony. Each ingredient plays a key role, whether it’s the aromatic broth base, crisp vegetables, or the final crunchy topping that elevates the dish.
- Chicken stock/broth (1 litre / 4 cups, low sodium): Provides a flavorful, light base without overpowering the delicate vegetables.
- Garlic cloves (2, peeled and halved): Infuses the broth with a subtle, warm pungency that complements the soup perfectly.
- Ginger piece (1.5 cm / 1/2″, sliced thinly): Optional but highly recommended for a fresh, slightly spicy lift.
- Star anise (1, optional): Adds a gentle, fragrant depth reminiscent of traditional Chinese flavors.
- Light soy sauce (1.5 tbsp): Brings that essential umami punch and balances the soup’s mild sweetness.
- Sugar (2 tsp): Balances savory and tangy elements for a rounded flavor profile.
- Chinese cooking wine (1.5 tbsp): Adds subtle complexity that enhances the broth’s richness.
- Sesame oil (1/2 tsp, toasted, optional): Brings a toasty aroma and depth that warms every spoonful.
- Chinese broccoli or bok choy (4-6 stems, stems and leaves separated and sliced): Gives crunch and vibrant green color that enlivens the soup.
- Carrot (1 small, peeled and finely sliced): Adds sweetness, a splash of bright orange, and tender crispness.
- Enoki mushrooms (75g / 2.5 oz): Often called “faux noodles,” their delicate strands add an amazing silky texture.
- Coriander/cilantro sprigs (1/2 cup, lightly packed): Freshens the finished soup with an herbal kick.
- Green onion (1, green part only, finely sliced): Gives a mild, oniony crunch with vibrant green color.
- Crispy fried shallots (2 tbsp): Store-bought or homemade, these are the star crunch topping that brings irresistible texture contrast.
- Optional chili condiments: Chilli crisp, chili sauce, or sriracha for those who love a bit of heat.
- Additional ideas: Sesame seeds, sliced chili, Thai basil to personalize the serving presentation and flavor.
How to Make Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Step 1: Infuse the Broth
Start by combining your chicken stock, garlic halves, ginger slices, star anise, soy sauce, sugar, Chinese cooking wine, and sesame oil into a large saucepan. Place the lid on, bring everything to a gentle simmer over high heat, then reduce to the lowest heat and let it simmer gently for 10 minutes. This slow infusion step allows all those aromatic flavors to mingle in the broth, laying a wonderfully fragrant foundation for your vegetable soup. While it simmers, take a moment to chop the vegetables so everything is ready for the next phases.
Step 2: Cook the Vegetables
Once the broth has taken on those lovely flavors and aromas, crank up the heat to bring it back to a fast simmer. Add the carrots, Chinese broccoli stems, and enoki mushrooms. These ingredients need just a few minutes—around 3—to become tender yet retain their bite and freshness. Next, stir in the tender Chinese broccoli leaves, pushing them gently into the broth to wilt down for an additional 2 minutes. Your soup is now a vibrant combination of textures, colors, and fresh tastes.
Step 3: Serve the Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Before serving, carefully fish out the garlic and ginger pieces to keep your soup silky smooth. Divide the soup evenly between two bowls, then pile on a mound of fresh coriander, sprinkle the green onions on top, and shower everything with crispy fried shallots. For an extra burst of flavor and heat, add a generous dollop of chili crisp, chili sauce, or sriracha. Now, take your spoon and dive into a bowl that’s nourishing, comforting, and absolutely delicious!
How to Serve Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
Garnishes
The crispy shallots are the undeniable star garnish here, offering a crunch that contrasts beautifully with the soft veggies. Fresh coriander and sliced green onions not only brighten the look of the soup but add layers of fresh, herbal flavors that make every spoonful feel lively and fresh. For those who like it spicy, chili crisp or sriracha brings that fiery kick that wakes up your palate in the best way.
Side Dishes
This soup is a meal on its own but pairs wonderfully with simple steamed jasmine rice or light vegetable spring rolls for a fuller feast that still feels fresh and vibrant. Pickled cucumbers or a small Asian slaw side can provide a pleasant acidity that complements the soup’s soft textures and savory broth.
Creative Ways to Present
For a fun dinner party or family meal, serve this soup in charming individual ceramic bowls with chopsticks resting on the side, inviting a casual, interactive eating experience. Sprinkle a few toasted sesame seeds or fresh Thai basil leaves over the top for an elegant, fragrant finishing touch. You can even offer small bowls of assorted garnishes so everyone can customize their soup to their taste – trust me, it’s a hit!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover soup, transfer it to an airtight container and refrigerate for up to 3 days. Vegetables will soften a bit more but the broth remains flavorful and comforting for a quick reheat later.
Freezing
This soup freezes well without losing its character. Cool it completely, then pop it in freezer-friendly containers for up to 2 months. Keep in mind that the fresh herbs and crispy shallots are best added fresh after thawing to maintain their textures and brightness.
Reheating
Reheat gently over medium-low heat on the stove, stirring often to bring back the soup’s warmth without breaking down the vegetables too much. Add fresh coriander, green onions, and crispy shallots after reheating to revive those fresh, crunchy notes for the best experience.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with a flavorful vegetable broth, and you’ll still enjoy all the rich aromas and comforting textures the soup offers, making this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe perfect for vegetarians.
Are enoki mushrooms hard to find?
Enoki mushrooms are commonly available in Asian markets or larger grocery stores, often sold in small bundles. If you can’t find them, feel free to substitute with thinly sliced shiitake or button mushrooms for a slightly different but equally delicious texture.
Can I use other greens besides Chinese broccoli or bok choy?
Definitely! Spinach, kale, or Swiss chard can be used instead. Just add them near the end of cooking since they wilt quickly, preserving that lovely fresh green color and texture.
Is it okay to omit the star anise and Chinese cooking wine?
Yes, these ingredients add traditional flavors but are not mandatory. Skipping them won’t drastically change the soup, just a subtle difference in aromatic depth. You’ll still have a delicious, quick soup on your hands.
How spicy is this soup?
By default, this soup is mild and soothing, but adding your favorite chili crisp or sriracha customizes the heat level to your liking. It’s a great way to accommodate all tastes at the table.
Final Thoughts
I can’t recommend this Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe enough for those moments when you want something wholesome, flavorful, and fast. It’s a beautiful bowl of comfort with just the right mix of freshness, texture, and familiar Asian flavors that always hit the spot. Give it a try, and I promise it will become one of your go-to weeknight meals!
Print
Quick Chinese Vegetable Soup with Enoki Mushrooms and Crispy Shallots Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Description
This quick and easy Chinese Vegetable Soup is a flavorful, low-calorie miracle perfect for a light meal or starter. Infused with garlic, ginger, star anise, and enhanced by light soy sauce and Chinese cooking wine, this broth is bursting with authentic Asian flavors. Fresh Chinese broccoli, carrots, and enoki mushrooms provide a satisfying texture, while a topping of coriander, green onions, crispy fried shallots, and optional chili adds layers of freshness and spice. Ready in just 15 minutes and serving 2, it’s a nourishing and comforting bowl of goodness.
Ingredients
Broth Ingredients
- 1 litre / 4 cups low sodium chicken stock/broth
- 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
- 2 tsp sugar (any kind)
- 1 1/2 tbsp Chinese cooking wine
- 1/2 tsp toasted sesame oil (optional)
Vegetables
- 4 – 6 stems Chinese broccoli or bok choy, stems and leaves sliced and separated
- 1 small carrot, peeled, cut in half lengthways then finely sliced on the diagonal
- 75g / 2.5 oz enoki mushrooms or other sliced/quartered mushrooms
Toppings
- 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)
- Chilli crisp, chilli sauce or sriracha (optional)
- Optional: sesame seeds, sliced chilli, Thai basil for garnish
Instructions
- Infused broth: Place all broth ingredients into a large saucepan and cover with a lid. Heat over high until it reaches a simmer. Then reduce the heat to the lowest setting and simmer gently for 10 minutes to allow the flavors of garlic, ginger, star anise, soy sauce, sugar, cooking wine, and sesame oil to infuse thoroughly into the broth. While the broth simmers, prepare and chop the vegetables.
- Cook vegetables: Increase the heat back to high to bring the broth to a rapid simmer again. Add the sliced carrots, Chinese broccoli stems, and enoki mushrooms to the broth. Cook these vegetables for 3 minutes to allow them to soften but still retain some bite. Next, add the Chinese broccoli leaves to the pot and push them down into the broth. Let them simmer for an additional 2 minutes until they wilt and become tender.
- Serve: Before serving, remove and discard the garlic and ginger pieces from the soup. Divide the hot soup equally into two bowls. Top each bowl with a generous mound of fresh coriander leaves, a sprinkle of finely sliced green onions, and a shower of crispy fried shallots. Add a good dollop of chili crisp, chili sauce, or sriracha for some heat if desired. Optionally, you can garnish further with sesame seeds, sliced chili, or Thai basil. Enjoy immediately for a comforting and flavorful meal.
Notes
- Use low sodium chicken broth to control salt content and keep the soup light and healthy.
- Light soy sauce is recommended for a milder salty flavor, but all-purpose soy sauce can be used as a substitute.
- Chinese cooking wine adds depth and authenticity; if unavailable, dry sherry or mirin may be substituted, but flavor will vary slightly.
- Ginger is optional but highly recommended for its aromatic and digestive benefits.
- Toasted sesame oil adds a nutty aroma; adding it at the end preserves its flavor.
- Chinese broccoli, also called gai lan, can be substituted by bok choy; separate the stems from leaves for proper cooking times.
- Enoki mushrooms are low calorie and provide a noodle-like texture; other mushrooms like shiitake or button mushrooms can also work.
- Crispy fried shallots are a pantry staple and add delightful crunch; store-bought versions are convenient and flavorful.
- Adjust chili levels to taste or omit if sensitive to spice.
