Chinese Napa Cabbage Soup

Instructions

1. Prepare the vegetables
   Wash the napa cabbage thoroughly and chop into 2-inch pieces, separating the thicker stems from the leafy parts. Mince the garlic, grate the ginger, slice the green onions diagonally, and slice the shiitake mushrooms.
2. Sauté the aromatics
   Heat the vegetable oil and 1/2 tablespoon of sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant, being careful not to burn them.
3. Add mushrooms and cabbage stems
   Add the sliced shiitake mushrooms and the thicker parts of the napa cabbage to the pot. Sauté for 2-3 minutes until they begin to soften.
4. Simmer the soup
   Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to a simmer, add soy sauce, and cook for about 10 minutes until the cabbage stems are tender.
5. Add the leafy parts
   Add the leafy parts of the napa cabbage to the pot and continue to simmer for another 5-7 minutes until all the cabbage is tender but not mushy.
6. Season and finish
   Stir in the rice vinegar, white pepper, remaining sesame oil, and salt to taste. Add most of the sliced green onions, reserving some for garnish. Simmer for an additional 2 minutes to meld the flavors.