Chinese Clear Vegetable Soup is a light broth-based, flavourful, comforting soup. It is not only healthy but also relatively easy to prepare. It is perfect for people who enjoy a refreshing and satisfying soup full of goodness and fresh vegetables. The soup is very delicate. Often, soy sauce and ginger or several aromatic herbs enhance the flavour. The other preparation comes from the Chinese straightforward vegetable soup recipe: fresh vegetables such as carrots, cabbage, mushrooms, and beans are cut into small pieces and put in a pot of boiling water or vegetable broth. This Chinese clear vegetable soup recipe includes soy sauce, salt, pepper, and some sesame oil for that delicate umami flavour. Some recipes introduce ginger or garlic in small portions to reflect the warming and aromatic flavour. The colour and texture of the vegetables retain their vibrancy through long cooking times until they are tender, producing a clear, light broth rich in flavour. Add some cubes of tofu or noodles to make this soup more substantial. Simplicity is the beauty of this Chinese clear vegetable soup recipe- it is lifting and nourishing without being heavy and quickly done according to one's likes and seasonal vegetables on hand. This is often served as an appetiser in Chinese dishes but can be consumed with steamed rice. Chinese clear vegetable soup tastes clean and refreshing, but the healthy choice is also quite a healthy meal or snack.

• 4 1/2 cup vegetable stock
• 1/2 cup carrot
• 3/4 cup broccoli
• 1 1/2 tsp cooking oil
• 1/2 tsp ginger
• 1 tsp garlic
• 1/2 tsp green chilli
• Salt
• 1/2 cup bean sprouts
• Black pepper powder

• Chinese Clear Vegetable Soup is the ultimate light and healthy comfort soup that's flavorful, aromatic, and packed with vibrant veggies and a crispy rice topping that adds a unique crunch.
• Start by prepping the veggies. Diagonally slice 1/2 cup of carrots and blanch them by tossing the slices into boiling water for a couple of minutes before plunging them into cold water to lock in their color and crunch. Now, lets prepare ¾ cup of broccoli.
• Set the blanched veggies aside while you work on the base of the soup.
• Heat 1 1/2 teaspoons of oil in a large saucepan over medium heat. Once hot, add 1/2 teaspoon of finely chopped ginger and saut for a minute until its fragrance starts to bloom, bringing warmth and spice to the base. Follow this with 1 teaspoon of finely chopped garlic and saut for another minute, letting its savory aroma fill your kitchen.
• Next, toss in 1/2 teaspoon of finely chopped green chilies for a spicy kick, stirring everything well to infuse the oil with all these aromatic ingredients.
• Pour 4 1/2 cups of clear vegetable stock and bring the mixture to a simmer.
• Add your blanched carrots and broccoli to the simmering stock. Let it all cook together for about 5–7 minutes, so the veggies soak up the stock's flavors. Stir in 1/2 cup of bean sprouts for a touch of crunch and a hint of sweetness that balances the spice perfectly.
• Season the soup with salt to taste and a sprinkle of freshly ground black pepper for that final kick of flavor. Let simmer for another minute before turning off the heat.
• Serve the chinese clear vegetable soup hot by ladling it into bowls, then top each bowl with 1/2 cup of crispy rice just before serving. The crispy rice adds an incredible texture contrast to the smooth and light broth, creating a sensational mix of flavors and crunch in every spoonful. Enjoy this delicious recipe of chinese clear vegetable soup.