Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Very low calorie Chinese Vegetable Soup – and quick! Recipe
This Chinese language Vegetable Soup is my present favorite got-no-time dinner once I’m attempting to “be wholesome” however nonetheless need one thing downright tasty. Clocking in at an especially low 108 energy per serving, you’ll have this low-carb marvel on the desk in below quarter-hour, together with measuring out and chopping elements!
(PS For those who want carbs although – I get it – right here’s the Noodle Soup model right here and the Rice Soup model right here!)
Readers generally name me out on my recipe prepare dinner instances and I’m the primary to bashfully admit that I could be a little…err….optimistic, let’s assume! 😇 As we speak’s, nonetheless, is really a 15 minute recipe from begin to end – and that components in 5 minutes for the broth to come back to a simmer.
I really like how streamlined the workflow is for this recipe which has excessive attraction issue on significantly loopy days. All of us have these, don’t we! You’ll be measuring soy sauce straight into the pot whereas the broth is heating up, chopping greens whereas the broth is simmering, and placing out bowls and spoons whereas the greens braise.
Want extra recipes have been this environment friendly!
The soup broth is my grasp Chinese language soup broth that’s made with Asian pantry staples, flavoured with soy sauce and infused with garlic and ginger. It’s the identical I exploit for my traditional Chinese language noodle soup and rice soup.
I like to make use of enoki mushrooms due to their noodle-like-shape so I don’t really feel cheated by the absence of noodles!
As for the stuff (veg!) that goes in the soup, that is really a kind of versatile recipes you may make with any cook-able greens you’ve gotten. Chinese language broccoli (Gai lan), enoki mushrooms and carrot is my default (see elements part under for why).
I particularly like to make use of enoki mushrooms as a result of I consider them as wholesome fake noodles, so I trick myself into not feeling disadvantaged by the absence of a giant wad of noodles on this soup!
TIP: Purchase enoki mushrooms at Asian shops, they’re approach, approach cheaper than at common grocery shops.
A very powerful take-aways from this part is that you should utilize any cook-able greens and you should utilize as a lot as you may cram into the pot! I’ve listed a few of my favorite vegetable combos under.
1. The Asian infused broth
Right here’s what you want for the broth. As talked about above, it’s my grasp soy-based Chinese language soup broth. The one factor I do in a different way on this recipe is so as to add a star anise into the broth, simply so as to add a touch of additional flavour.
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Chinese language cooking wine – the important thing ingredient! Simply 1.5 tablespoons provides complexity and depth of flavour to the shop purchased chicken inventory/broth. With out it, the soup broth will style “flat” ie lacking one thing.
Substitute with: dry sherry, mirin or cooking sake. Greatest non alcoholic substitute for this recipe: substituting among the soy sauce with oyster sauce (which provides additional “umami” into the broth to compensate).
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Garlic and ginger – Slice the garlic in half and slice the ginger into rounds to permit the recent flavours to infuse into the broth. Retaining them complete makes it simple to pick later – you may very effectively grate them straight into the broth utilizing a tremendous grater, however you’re going to get little bits within the soup (relatively than being a transparent broth).
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Star anise (non-compulsory) – For additional flavour.
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Sesame oil – Additionally for flavour!
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Chicken broth/inventory (or vegetable broth) – Use low sodium in any other case the broth could also be a contact too salty in your style. I favor chicken to vegetable inventory as a result of I discover vegetable inventory just a little too plain for a easy soup like this, although it’s simple so as to add additional oomph with a really beneficiant dollop of your favorite chilli sauce! (See toppings under)
Use a good inventory, as a result of it’s the muse of the soup broth (🇦🇺 I exploit Campbells, personally suppose it’s higher than different mainstream manufacturers at common grocery shops). Although the very best is, in fact, selfmade. 🙂 Right here’s my selfmade chicken inventory and vegetable inventory.
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Soy sauce – both all function or mild soy sauce will work right here. Don’t use darkish soy sauce or candy soy sauce – the flavour of those are too intense. Extra on various kinds of soy sauces right here (it issues!).
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Sugar – only a contact, to stability out the flavours.
2. THE VEGETABLES
Make this soup with any cook-able greens you need. That is my default mixture – learn under for why! PS Goes with out saying that any protein would very a lot be at house right here, whether or not cooked chicken, tofu, leftover Char Siu slices or some fish items or uncooked prawns.
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Chinese language broccoli – also referred to as Gai Lan, I like that you simply get “meatier” stalks in addition to the leafy half, and that chopping it up is a breeze. No peeling, no mess, no fuss, in contrast to, say, a gazillion little bits of broccoli floret bits all over the place – you already know what I imply! Substitute with any leafy Asian greens, broccoli or broccolini
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Enoki mushrooms – As defined above, the inner-child inside doesn’t really feel cheated by the absence of noodles once I embody these noodle-shaped mushrooms. Are you feeling amused or appalled that these are the varieties of ideas that occupy by thoughts? 😂 And, a lot cheaper than all these stylish low-calorie noodles within the well being meals aisle nowadays!
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Carrots – As a result of I all the time have them, mum all the time informed me they’re good in your eye-sight, they usually add a little bit of color into the soup. 🙂
Different vegetable solutions
As famous above, any cook-able vegetable can be utilized right here, thus is the fantastic thing about this recipe! Listed here are some solutions and the best way to chop them:
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Leafy Asian greens, cabbage – chopped
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Mushrooms – sliced or quartered
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Zucchini – sliced into half moons or just like the carrot on this recipe
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Eggplant – reduce into bit dimension items (such nice sponge for flavour!)
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Inexperienced beans, snow peas, asparagus, child corn (canned or recent) – reduce into brief spoonable lengths
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Broccoli, broccolini, cauliflower,
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Pumpkin, celery, capsicum, onion, leek, radish, potato, parsnip, different root greens – chopped into small spoonable items
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Corn kernels, peas
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Frozen diced greens (why not? :))
3. TOPPINGS
Soups this easy profit from toppings to take it from “tasty” to “OMG, lastly, wholesome meals that’s sooooo gooood!!”. Right here’s what I exploit – once more, pushed by staples in my pantry.
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Coriander/cilantro – Some form of herb goes a protracted technique to raise soups, although the absence of recent herbs doesn’t cease me from making it. Coriander is a staple in my fridge, being a herb that’s generally utilized in cuisines that I frequently prepare dinner (south East Asian, Mexican, South-west) in order that’s why it’s the bottom herb on this soup. Thai basil, mint and chives are additionally wonderful alternate options, adopted intently by common basil (as an alternative to Thai basil).
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Chilli one thing (non-compulsory) – A superb chilli sauce, chilli paste or chilli crisp could make something higher, and it’s the right final touch right here! My obsession with chilli crisps is pretty effectively documented in posts of latest years, with Mrs C’s Apprentice topping the record as a private Australian-made favorite (on-line right here, solely get the OG “authentic” if you happen to can deal with the warmth!). Lao Ganma is effectively established worldwide favorite. Learn extra about my chilli crisp suggestions in my Chilli Crisp Noodles recipe together with selfmade choices, photographs and many others.
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Crispy Fried Shallots – Pantry important! Salty, crispy little pops that I exploit to sprinkle on “every thing Asian” from salads to stir fries to soups to noodles! They’re such an everyday I even wrote about them right here. Discover them within the Asian aisle of standard grocery shops, cheaper at Asian shops, and search for chunkier bits relatively than the powdery damaged ones.
The workflow for this recipe is sweet and streamlined which is why this comes collectively so shortly.
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Broth – Pour the inventory right into a small pot over excessive warmth. As it’s coming to the simmer, measure out and add the soy sauce, Chinese language cooking wine, sugar and star anise. Minimize the garlic in half, slice the ginger (no must take away the pores and skin) and plonk that in. (Let’s say this takes
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Infuse broth (5 minutes) – As soon as it involves a simmer, cut back the warmth to medium/medium low to let it simmer away gently for five minutes.
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Chop veg – Whereas the soup is simmering, reduce the greens, able to toss into the soup. Chop up a inexperienced onion, rip a handful of coriander sprigs off a bunch, wash and shake dry (ain’t no person bought time to tug out a salad spinner or patting dry!).
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Braise veg (6 minutes) – Put the Chinese language broccoli stems, carrots and mushrooms into the broth. Simmer for five minutes. Push the Chinese language broccoli leaves in and prepare dinner for 1 minute till they begin to wilt.
And we’re DONE!! Time to serve!
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Ladle the greens and broth into bowls.
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Toppings – Mound the coriander on high, sprinkle with inexperienced onions and a beneficiant quantity of crispy fried shallots. Dollop as a lot or as little chilli crisp as you need/dare. Then dig in!
YUM.
I actually simply had this for lunch at the moment, 2 hours earlier than I hit publish. And I made it yesterday too, once I filmed it.
Other than making/consuming it to publish the recipe on my web site, hand on coronary heart, that is the meal I’ve been making probably the most typically midweek because the climate has began to chill. It’s simply downright tasty, probably the greatest fridge-forage recipes I do know, stuffed with good-for-you greens but nonetheless downright tasty.
I really feel just a little dangerous for holding it again from you for 10 years. However it’s right here now! I hope you develop to find it irresistible as a lot as I do. – Johnsat x
Ingredients
- 1 litre / 4 cups chicken stock/broth, low sodium (Note 1)
- 2 garlic cloves , peeled and halved
- 1.5 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
Instructions
- 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!
Notes
1. Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.
2. Soy sauce – Don’t use dark soy sauce or sweet soy, they are too intense for this soup. See here for information about different types of soy sauces.
3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).
If you cannot use alcohol, I think the best sub is as follows:
Reduce soy sauce to 1 tbsp
Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).
4. Extra broth flavouring options: chilli, green onion (just fold them) or onion quarters.
5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).
6. Other vegetables – Any cookable vegetables will work great here! Zucchini, cabbage, other mushrooms, sweet potato, green beans, broccoli eggplant, bean sprouts. See in post for an extensive list and how to chop.
7. Chinese broccoli cutting (video is helpful) – Cut thinner stems into 2cm/0.5″ pieces, thicker stems (~1.5cm / 0.5″+) into 1cm / 1/3″ thick slices and mega thick stems (2cm+) into thin coins.
Cut leaves into 2 cm / 0.8″ thick slices. Separate stem from leafy part (added to pot at different times).
8. Enoki mushrooms – The long thin “noodle” shaped mushrooms that I use extensively in soups when I’m aiming for low-carb, because I treat them like healthy faux noodles! Sold at large grocery stores these days though much, much cheaper at Asian stores. Use leftovers in stir fries and Asian soups (like Chinese Chicken & Corn, Hot & Sour Soup)
Nutrition is per serving, assuming 1 tsp sesame oil used, excludes toppings. 1 tbsp crispy fried shallots = 20 calories.
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