Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 2 cloves garlic, minced (about 6g)
  • 1 inch ginger, peeled and minced (about 15g)
  • 1 teaspoon sesame oil (5 ml)
  • 6 cups vegetable broth (1.4 L) or chicken broth
  • 2 tablespoons soy sauce (30 ml) (low sodium preferred)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sugar (5g) (granulated or brown)
  • 1/2 teaspoon white pepper (2.5g)
  • 1 cup sliced shiitake mushrooms (or button mushrooms) (about 75g)
  • 1 cup sliced carrots (about 100g)
  • 1 cup chopped bok choy (about 75g)
  • 1/2 cup snow peas, trimmed (about 35g)
  • 1/2 cup canned bamboo shoots, drained and sliced (optional) (about 65g)
  • 1/4 cup sliced green onions (scallions), for garnish (about 25g)
  • 1 tablespoon cornstarch (7.5g)
  • 2 tablespoons water (30 ml)

Instructions:

  1. Heat oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant (about 1 minute). Stir in sesame oil.
  2. Pour in vegetable (or chicken) broth, soy sauce, rice vinegar, sugar, and white pepper. Bring to a simmer.
  3. Add carrots and shiitake mushrooms to the simmering broth. Cook for 5 minutes to soften slightly.
  4. Add bok choy, snow peas, and bamboo shoots (if using). Cook until vegetables are tender-crisp (about 3-5 minutes).
  5. In a small bowl, whisk together cornstarch and water to form a slurry. Slowly pour the slurry into the simmering soup, stirring constantly, until the soup thickens slightly (about 1 minute).
  6. Taste and adjust seasonings as needed. Ladle into bowls and garnish with green onions. Serve hot.