My quickest Chinese Vegetable Soup – low calorie miracle!

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

Steps

1. 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)
2. 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.
3. 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!