Name: Chinese Vegetable Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Ingredients: 8 cups vegetable broth (low sodium); 2 tablespoons soy sauce (light); 1 tablespoon fresh ginger, minced; 2 cloves garlic, minced; 2 cups napa cabbage, sliced thinly; 1 cup carrots, julienned; 1 cup snow peas, ends trimmed; 1 cup shiitake mushrooms, sliced; 1/2 cup bamboo shoots, drained and sliced; 2 scallions, thinly sliced; 1 tablespoon sesame oil; 1/4 teaspoon white pepper; 1 tablespoon rice vinegar; 2 tablespoons cilantro, chopped (for garnish)

Instructions

Prepare the broth base

In a large pot, combine the vegetable broth, soy sauce, minced ginger, and minced garlic. Bring to a simmer over medium heat and cook for 10 minutes to allow the flavors to blend.
Add firm vegetables

Add the julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5-7 minutes until the carrots begin to soften but still retain some crunch.
Incorporate leafy vegetables

Add the napa cabbage, snow peas, and bamboo shoots to the pot. Continue to simmer for an additional 3-5 minutes until the vegetables are tender-crisp.
Add final seasonings

Stir in the sesame oil, white pepper, and rice vinegar. Taste and adjust seasoning if necessary. Remove from heat.
Serve and garnish

Ladle the hot soup into bowls, making sure each serving has a good mix of vegetables. Garnish with sliced scallions and chopped cilantro. Serve immediately for the best flavor and texture.

Chinese Vegetable Soup

Ingredients

Instructions

Nutritional Information