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My quickest Chinese Vegetable Soup - low calorie miracle!
Recipe video above. My quickest Chinese Vegetable Soup. Quick and easy, versatile, extremely low 108 calories yet still downright delicious. If only all healthy food was this tasty!Pile in as much veg as you want! It cooks down so you can really go wild. (PS If you need carbs though - I get it - here's the Noodle Soup version here and the Rice Soup version here!)**Slide the Servings scaler to scale up**
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation 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!
Chilli crisp, chilli sauce or sriracha (, optional )
Nutrition Facts
calories
108 kcal
fat Content
3 g
serving Size
585 g
fiber Content
3 g
sugar Content
7 g
sodium Content
2644 mg
protein Content
6 g
carbohydrate Content
14 g
saturated Fat Content
0.3 g
unsaturated Fat Content
2 g
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