Ingredients:

  • 6 cups low sodium Vegetable or Chicken Stock
  • 1-inch piece Fresh Ginger, peeled and thinly sliced
  • 3 medium Garlic Cloves, minced
  • 1 Tablespoon Neutral Oil (Canola or Vegetable)
  • 4 oz Shiitake Mushrooms, stems removed and thinly sliced
  • 2 medium Carrots, julienned
  • 4 cups packed Napa Cabbage, coarsely chopped
  • 2 heads Baby Bok Choy, separated
  • 1/2 cup Frozen Edamame, shelled and thawed
  • 2 Tablespoons Light Soy Sauce (Low Sodium)
  • 1 teaspoon Unseasoned Rice Vinegar
  • 1/4 teaspoon White Pepper
  • 1 Tablespoon Cornstarch (or Potato Starch)
  • 2 Tablespoons Cold Water
  • 1 teaspoon Toasted Sesame Oil
  • 2 stalks Fresh Scallions, thinly sliced (for garnish)

Instructions:

  1. Heat neutral oil in a large stockpot or Dutch oven over medium heat. Add the sliced ginger and minced garlic. Sauté gently for 60-90 seconds until fragrant—do not allow them to burn.
  2. Pour in the 6 cups of stock. Bring the liquid to a gentle simmer. Add the sliced mushrooms and julienned carrots. Simmer gently for 8 minutes to soften the harder vegetables.
  3. Add the Napa cabbage and bok choy stems to the pot. Simmer for another 3 minutes.
  4. Stir in the soy sauce, rice vinegar, and white pepper. Taste the broth and adjust seasoning if necessary.
  5. Prepare the slurry: Whisk the cornstarch and cold water together in a small bowl until smooth. While the soup is at a light simmer, slowly drizzle the slurry into the pot, stirring constantly until the broth thickens slightly.
  6. Stir in the bok choy leaves and thawed edamame. Cook just until the leaves wilt and turn bright green (about 1-2 minutes). Do not overcook the greens.
  7. Remove the pot from the heat. Stir in the toasted sesame oil. Ladle the Chinese Vegetable Soup into bowls and garnish immediately with fresh scallions.