My quickest Chinese Vegetable Soup - low calorie miracle!

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

1 litre / 4 cups chicken stock/broth, (low sodium, Note 1)

2 garlic cloves (, peeled and halved)

1 ½ 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

步驟

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)

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.

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!

營養

• 每份大小: 585 g
• 卡路里: 108 kcal
• 總脂肪: 3 g
• 飽和脂肪: 0.3 g
• 不飽和脂肪: 2 g
• 鈉: 2644 mg
• 總碳水化合物: 14 g
• 膳食纖維: 3 g
• 總糖: 7 g
• 蛋白質: 6 g