When the sun sets and busy days fade into calm evenings, there’s nothing more comforting than a warm bowl of homemade soup. I discovered this Very Low-Calorie Chinese Vegetable Soup during one such evening, searching for something light yet satisfying after a long day. Bursting with vibrant flavors and nutrients, this quick recipe combines the refreshing crunch of fresh vegetables with the depth of a soy-based broth infused with garlic and ginger. At just 108 calories per serving, it’s my go-to for those nights when I crave healthy homemade goodness but want to keep it quick and easy. Plus, the beauty of this soup is its versatility—you can swirl in noodles or serve it over rice, personalizing each bowl to your taste. Join me in elevating your dinner routine with this delightful and nutritious dish that’s sure to please everyone at the table!
Why is this Very Low-Calorie Chinese Vegetable Soup a must-try?
Quick Preparation: This soup comes together in just 15 minutes, making it perfect for busy weeknights.
Fresh and Flavorful: The combination of garlic, ginger, and vibrant veggies creates an aromatic delight that will awaken your taste buds.
Versatile Option: Easily customize it by adding your favorite proteins or substituting veggies based on what you have on hand.
Healthy Choice: At only 108 calories per serving, you can enjoy a hearty meal guilt-free.
Household Staple: This recipe reflects traditional Asian cooking, known for its simplicity and adaptability, ensuring it fits into any kitchen.
Crowd-Pleaser: Whether you’re cooking for family or entertaining friends, this soup is sure to impress with its rich flavors and delightful presentation.
Very Low-Calorie Chinese Vegetable Soup Ingredients
• This soup is not only delicious but also surprisingly simple to make!
For the Broth
- Chicken Stock/Broth – Provides the soup’s base flavor; substitute with vegetable broth for a vegetarian version.
- Garlic – Adds aromatic depth; use fresh cloves for the best flavor, or garlic powder in a pinch.
- Ginger – Offers warmth and spiciness; fresh ginger is highly recommended for its vibrant flavor.
- Star Anise – Infuses a sweet aroma; optional but enhances the broth’s complexity.
- Light Soy Sauce – Enhances savory depth; substitute with all-purpose soy sauce if needed.
- Sugar – Balances flavors; can be replaced with honey or agave for a natural touch.
- Chinese Cooking Wine – Adds richness to the broth; substitute with dry sherry or skip if preferred.
- Sesame Oil – Imparts a nutty note; use toasted sesame oil for deeper flavor or omit for a lighter touch.
For the Vegetables
- Chinese Broccoli (Gai Lan/Bok Choy) – Provides texture and nutrition; feel free to substitute with other leafy greens.
- Carrot – Adds color and sweetness; can easily be swapped for any root vegetable.
- Enoki Mushrooms – Serve as a low-carb noodle alternative; replace with any other mushrooms if preferred.
- Coriander (Cilantro) – Fresh herb for brightness; swap with Thai basil or mint if desired.
- Green Onion – For garnish and freshness; chives work well as a replacement.
For the Crunch
- Crispy Fried Shallots – Adds delightful crunch; can be bought or homemade; substitute with fried onions if necessary.
- Chili Crisp/Chili Sauce – Optional for heat; add according to your spice preference.
This Very Low-Calorie Chinese Vegetable Soup is a healthy, colorful delight that you can whip up in minutes! Enjoy customizing it with your favorite ingredients.
How to Make Very Low-Calorie Chinese Vegetable Soup
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Infuse the Broth: In a large saucepan, combine chicken stock, garlic, ginger, star anise, soy sauce, sugar, and cooking wine. Bring to a simmer and lower the heat, letting the flavors meld for about 5 minutes.
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Prep and Cook Vegetables: Increase the heat to high and add the carrots, broccoli stems, and enoki mushrooms to the broth. Cook these for 3 minutes, then gently stir in the Chinese broccoli leaves and simmer for an additional 2 minutes until they wilt.
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Serve: Remove the garlic and ginger from the soup for a cleaner finish. Ladle the soup into bowls and top with coriander, green onion, crispy shallots, and any chili sauce if you’d like a spicy kick.
Optional: Drizzle with a bit of extra sesame oil for enhanced flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Very Low-Calorie Chinese Vegetable Soup
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Quality Broth Matter: Choose a high-quality chicken or vegetable broth for the best flavor. Instant or powdered stocks may impart a salty or artificial taste.
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Chop Evenly: When preparing vegetables, cut them into bite-sized pieces for even cooking. This ensures a harmonious blend of textures and flavors in your soup.
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Taste as You Go: Don’t hesitate to adjust soy sauce and cooking wine proportionally based on your taste preference. A well-balanced broth is key to your Very Low-Calorie Chinese Vegetable Soup.
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Customize Your Greens: Feel free to substitute the Chinese broccoli with any leafy green you have on hand. The soup’s versatility allows for a mix-and-match approach!
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Watch Cooking Times: Be mindful not to overcook your vegetables; they should maintain a bit of crunch for optimal texture and flavor.
What to Serve with Very Low-Calorie Chinese Vegetable Soup?
Warm, fragrant, and undeniably comforting, this hearty soup is the perfect centerpiece for your dinner table.
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Steamed Jasmine Rice: The light and fluffy nature of jasmine rice absorbs the flavorful broth beautifully, making each bite a delightful experience. It’s the ideal base for a satisfying meal.
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Crusty Baguette: A slice of crusty bread brings an irresistible crunch and is perfect for dipping into the soothing broth. Pairing soup with bread adds texture to the meal while elevating the overall enjoyment.
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Crispy Spring Rolls: These delightful bites add a satisfying crunch and a burst of flavor that complements the soup’s warmth. Filled with fresh veggies, they create a lovely contrast of textures.
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Sesame Noodles: Tossed in a light sesame sauce, these noodles offer a nutty flavor that pairs wonderfully with the soup’s aromatic broth. The noodles also add a nice heartiness that rounds out the meal.
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Steamed Dumplings: Soft and savory dumplings filled with vegetables (or proteins) create a satisfying addition alongside your soup. Their tender texture complements the crispness of the fresh vegetables in the broth.
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Hot Green Tea: A warming cup of green tea enhances the meal with its fresh, earthy flavor that doesn’t overpower. It’s a soothing drink option that beautifully complements the soup’s light essence.
Elevate your dinner routine with these delightful pairings that bring out the best in your Very Low-Calorie Chinese Vegetable Soup!
Make Ahead Options
These Very Low-Calorie Chinese Vegetable Soup components are perfect for those busy days! You can chop your vegetables, such as carrots, Chinese broccoli, and enoki mushrooms, up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain freshness. The broth can also be prepared ahead of time—just combine all broth ingredients in a pot and refrigerate for up to 3 days. When you’re ready to enjoy the soup, simply heat the broth, add the prepped vegetables, and cook until tender. This way, you’ll have a delicious, nutritious meal ready in minutes, making dinner a breeze!
Storage Tips for Very Low-Calorie Chinese Vegetable Soup
Fridge: Store the soup in an airtight container for up to 3 days. Allow it to cool completely before refrigeration to maintain its vibrant flavors and texture.
Freezer: For longer storage, freeze the soup in individual portions for up to 2 months. Use freezer-safe containers, leaving some space for expansion, and thaw in the fridge overnight before reheating.
Reheating: Gently reheat on the stovetop over low heat to preserve the soup’s delicate vegetables. Stir occasionally and add a splash of broth or water if needed to loosen the consistency.
Note: If you’re planning on storing, it’s best to keep the crispy toppings separate until serving to maintain their crunch.
Very Low-Calorie Chinese Vegetable Soup Variations
Explore delightful twists to make this soup your own, inviting each spoonful to tell a unique story!
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Noodle Addition: Toss in your favorite noodles like rice vermicelli or soba for a heartier meal. Just cook them separately and add to the soup before serving.
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Rice Version: Serve the soup over steamed rice for a comforting dish. Short or long-grain rice works beautifully here, soaking up the savory broth.
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Spicy Kick: Boost the heat with fresh chili slices or a splash of sriracha, allowing each bowl to dance with warmth and excitement. Spice lovers will adore this fiery twist!
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Protein Power: Add tofu, shrimp, or chicken for extra nutrition and satisfaction. Just cook your protein of choice before mixing it in to ensure it blends perfectly with the flavors.
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Herb Variations: Experiment with different herbs like basil or mint instead of coriander for a refreshing change. Each herb brings a unique aroma that enchants the palate!
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Crunchy Textures: For additional crunch, think of adding sliced water chestnuts or bamboo shoots. They introduce delightful bursts of texture, turning every spoonful into a crunchy adventure.
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Mushroom Medley: Swap out enoki mushrooms for shiitake or portobello for an earthy, rich depth. This simple change deepens the soup’s flavor profile in unexpected ways.
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Vegetable Swap: Don’t hesitate to exchange the vegetables based on what’s seasonal or on hand—zucchini, spinach, or bell peppers work wonderfully and paint your bowl with vibrant colors!
Very Low-Calorie Chinese Vegetable Soup Recipe FAQs
What is the best way to choose the vegetables for the soup?
Absolutely! When selecting vegetables for your Very Low-Calorie Chinese Vegetable Soup, look for vibrant colors and firm textures. Choose fresh Chinese broccoli or bok choy without dark spots for the best flavor and nutrition. Carrots should be bright and crisp, while enoki mushrooms should be plump and white. If you can, pick vegetables based on what’s in season for enhanced taste!
How should I store leftover soup?
Very! Store leftover soup in an airtight container in the fridge for up to 3 days. Allow it to cool down before sealing to keep the flavors fresh. Alternatively, if you’d like to save it for later, freeze the soup in individual portions. Just be sure to use freezer-safe containers and, when thawing, let it defrost in the fridge overnight.
Can I freeze the Very Low-Calorie Chinese Vegetable Soup?
Absolutely! To freeze, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion—this prevents breaking the container. It will keep well for up to 2 months. When ready to enjoy, gently thaw in the refrigerator overnight, then reheat by simmering on the stove until hot.
What if I overcooked the vegetables in the soup?
Oh no! If you find that your vegetables have become too soft, don’t worry. Next time, chop them into bite-sized pieces and add them to the broth according to cooking times—harder vegetables like carrots first and softer greens like the Chinese broccoli last. If already overcooked, consider blending the soup into a smooth puree for a creamy texture instead!
Are there any dietary considerations for this soup?
Yes! This Very Low-Calorie Chinese Vegetable Soup is naturally vegetarian-friendly and customizable for various dietary needs. If you have food allergies, avoid soy-based ingredients; you can replace soy sauce with tamari or coconut aminos. For gluten-free diets, ensure your broth and sauces are certified gluten-free, and always double-check which vegetables you use to avoid allergens.
Can I add protein to this soup?
Very much so! If you’re looking to add some protein, tofu is a great vegetarian option—use firm tofu and add it right after the vegetables for quick heating. If you prefer meat, cooked chicken or shrimp can be stirred in just before serving, ensuring they warm through without overcooking. The more, the merrier!
Very Low-Calorie Chinese Vegetable Soup in Just 15 Minutes
Ingredients
Equipment
Method
- In a large saucepan, combine chicken stock, garlic, ginger, star anise, soy sauce, sugar, and cooking wine. Bring to a simmer and lower the heat, letting the flavors meld for about 5 minutes.
- Increase the heat to high and add the carrots, broccoli stems, and enoki mushrooms to the broth. Cook these for 3 minutes, then gently stir in the Chinese broccoli leaves and simmer for an additional 2 minutes until they wilt.
- Remove the garlic and ginger from the soup for a cleaner finish. Ladle the soup into bowls and top with coriander, green onion, crispy shallots, and any chili sauce if desired.
- Optional: Drizzle with a bit of extra sesame oil for enhanced flavor.