Chinese Cabbage Soup

Instructions

1. Prepare the aromatics
   Heat vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger, and white parts of the green onions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Add mushrooms
   Add the sliced shiitake mushrooms to the pot and sauté for 3-4 minutes until they begin to soften and release their flavor into the oil.
3. Add broth and cabbage
   Pour in the chicken broth and bring to a gentle boil. Add the chopped Napa cabbage and stir well. Reduce heat to medium-low, cover the pot, and simmer for 10-15 minutes until the cabbage becomes tender but still retains some texture.
4. Season the soup
   Add soy sauce, sesame oil, and white pepper. If using tofu, gently add the cubes now. Simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
5. Thicken if desired
   If you prefer a slightly thicker soup, slowly stir in the cornstarch slurry while the soup is simmering. Continue to stir gently until the soup slightly thickens, about 1-2 minutes.
6. Serve and garnish
   Ladle the hot soup into bowls and garnish with the green parts of the green onions. Serve immediately for the best flavor and texture.