Empty My Fridge
My Quickest Chinese Vegetable Soup
Ingredients
- Chicken stock1 l
- Garlic2
- Ginger1 ½
- Star anise1
- Soy sauce1 ½ tbsp
- Sugar2 tsp
- Shaoxing wine1 ½ tbsp
- Sesame oil½ tsp
- Broccoli4–6
- Carrot1
- Enoki mushroom75 g
- Cilantro½ cups
- Scallion1
- Shallot2 tbsp
- Chili pepper
- Sesame seed · sliced
Instructions
- Put the broth ingredients in a large saucepan over high heat with the lid on. Bring to a simmer, then reduce to the lowest heat and simmer gently for 10 minutes to infuse the flavours. Meanwhile, chop the vegetables.
- Turn the heat up to high and bring the liquid back to a rapid simmer. Add the carrot, Chinese broccoli stems and enoki mushrooms and cook for 3 minutes.
- Add the Chinese broccoli leaves and cook for 2 minutes more, until wilted.
- Remove the garlic and ginger from the soup. Divide between 2 bowls.
- Top with coriander, green onion, crispy shallots, and chilli sauce or chilli crisp to taste.
Summarized from RecipeTin Eats's video. Watch it for the details.
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