Ingredients
- Infused Asian Broth:
- 4 cups (1 litre) low-sodium chicken stock or broth
- 2 garlic cloves, peeled and halved
- 1/2-inch (1.5 cm) piece of ginger, sliced
- 1 star anise (optional)
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon toasted sesame oil
- Vegetables:
- 4–6 stems Chinese broccoli or bok choy, stems and leaves sliced separately
- 1 small carrot, peeled, halved lengthwise, thinly sliced diagonally
- 75g (2.5 oz) enoki mushrooms or other mushrooms, sliced or quartered
- Toppings:
- 1/2 cup fresh cilantro (or Thai basil, mint, or chives), lightly packed
- 1 green onion, green part only, finely sliced
- 2 tablespoons crispy fried shallots
- Optional: chili crisp, chili sauce, or sriracha
- Optional: sesame seeds, sliced chili, Thai basil
Instructions
- In a large saucepan, combine broth ingredients: chicken stock, garlic, ginger, star anise, soy sauce, sugar, and sesame oil. Bring to a simmer over high heat with the lid on, then reduce to low and gently simmer for 10 minutes to infuse flavors.
- Meanwhile, chop all vegetables.
- Turn heat back to high, bring broth to a rapid simmer. Add carrots, Chinese broccoli stems, and mushrooms. Cook for 3 minutes.
- Add Chinese broccoli leaves and simmer for 2 more minutes until wilted.
- Remove garlic and ginger pieces. Divide soup among bowls.
- Garnish with cilantro, green onions, crispy shallots, and optional chili sauce or toppings. Serve hot.
Notes
- For a vegan version, use vegetable broth instead of chicken stock.
- Add tofu or edamame for extra protein.
- Make it spicy by stirring in chili crisp or sriracha before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 5g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
