This Chinese Style Vegetable Soup is a response to a few not-so-good soups I ate. Within the last two years or so I’ve had some disappointing experiences when purchasing vegetable soups at different Chinese restaurants. They have been noticeably sweeter and far too sweet for my liking.
This recipe uses some of my favorite ingredients to achieve a flavor profile that I love in Chinese style soup. Assorted veggies in a savoury broth that features great umami flavor with a ginger and star anise kick!
Chinese Style Vegetable Soup
Servings: 6
Ingredients
- ½ bundle pak choi cut into 1/4 inch pieces
- 1 onion diced
- 2 tbsp minced ginger
- 1 tbsp minced garlic
- 2 cups carrot thinly sliced
- 2 cups cabbage roughly chopped
- 3 blades chives chopped
- 3 star anise
- 1 tsp five spice powder
- 2 tsp msg
- 1 tsp black pepper
- 2 tbsp sesame oil
- 1 tsp dark soy sauce
- 1 tsp salt adjust to taste
- 2 tbsp vegetable oil
- 4 ½ cups boiling water for broth
- ½ pack rice noodles
- 2 cups boiling water for cooking rice noodles
Instructions
- Add rice noodles to a bowl then add hot water.
- Cover and set aside.
- Add vegetable oil to a wok on high heat
- Add onion, ginger, garlic and chives to wok. (Reserve some fresh chives for garnish)
- Sauté for 30 to 45 seconds.
- Add vegetables then sauté for 30 to 45 seconds.
- Add msg, five spice powder, salt and black pepper to the pot then toss mixture.
- Add boiling water to the pot.
- Add star anise and soy sauce then cook for approximately 7 minutes or until carrots are slightly tender.
- Adjust salt to taste.
- Finish with sesame oil.
- Strain rice noodles.
- Serve hot and enjoy.
Video
Tried this recipe?Let us know how it was!
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