My quickest Chinese Vegetable Soup - low calorie miracle! | UK Kids | Umami

Ingredients

• 1 litre / 4 cups chicken stock/broth, (low sodium, Note 1)
• 2 garlic cloves (, peeled and halved)
• 1 ½ 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