(PS If you need carbs though I get it heres theNoodle Soupversion here and theRice Soupversion here!)
I love how streamlined the workflow is for this recipe which has high appeal factor on particularly crazy days.
We all have those, dont we!
The broth for this soup is my masterChinese soup broth
Wish more recipes were this efficient!
It is the same I use for my classicChinese noodle soupandrice soup.
As for the stuff (veg!)
The broth for this soup is my masterChinese soup broth
Ive listed some of myfavourite vegetable combinationsbelow.
The Asian infused broth
Heres what you need for the broth.
As mentioned above, it is my master soy-based Chinese soup broth.
Use any cookable veg you want, though enoki mushrooms is essential for me!
Chinese cooking wine the key ingredient!
Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock/broth.
Without it, the soup broth will taste flat ie missing something.
Healthy faux noodles – enoki mushrooms!
Star anise (optional) For extra flavour.
Sesame oil Also for flavour!
Though the best is, of course, homemade.
Heres myhomemade chicken stockandvegetable stock.
Soy sauce either all purpose or light soy sauce will work here.
Dont use dark soy sauce or sweet soy sauce the flavour of these are too intense.
More on different types of soy sauceshere(it matters!).
Sugar just a touch, to balance out the flavours.
THE VEGETABLES
Make this soup with any cook-able vegetables you want.
This is my default combination read below for why!
And, so much cheaper than all those trendy low-calorie noodles in the health food aisle these days!
:))
3.
Heres what I use again, driven by staples in my pantry.
Lao Ganma is well established worldwide favourite.
Read more about my chilli crisp recommendations in myChilli Crisp Noodlesrecipe along with homemade options, photos etc.
Crispy Fried Shallots Pantry essential!
They are such a regular I even wrote about themhere.
Broth Pour the stock into a small pot over high heat.
Chop veg While the soup is simmering, cut the vegetables, ready to toss into the soup.
Braise veg(6 minutes) Put the Chinese broccoli stems, carrots and mushrooms into the broth.
Simmer for 5 minutes.
Push the Chinese broccoli leaves in and cook for 1 minute until they start to wilt.
And were DONE!!
Ladlethe vegetables and broth into bowls.
Toppings Mound the coriander on top, sprinkle with green onions and a generous amount of crispy fried shallots.
Dollop as much or as little chilli crisp as you want/dare.
I literally just had this for lunch today, 2 hours before I hitpublish.
Prevent screen from sleeping
And I made it yesterday too, when I filmed it.
I feel a little bad for holding it back from you for 10 years.
But its here now!
I hope you grow to love it as much as I do.
My quickest Chinese Vegetable Soup low calorie miracle!
Instructions
Recipe Notes:
Nutrition Information:
Need more low-calorie-but-still-tasty?
Here are some of my favourites or see all my Low Calorie recipeshere.
Life of Dozer
May there be many more Sunday mornings like this.
But, it was pouring on the weekend so I used that as an excuse to sleep in!
In other news, I seem to have misplaced his life jacket.
Safe to say Dozers high performance sports days are over!!
Flashback to his high performance sports days
Ahh Dozer.
You were one sporty dog!
But I love you more today than I ever have, grey hairs, old-man problems and all.
That’s Dozer on the right
Dozer again on the right (winning!)
