Ingredients:

  • 1 Tablespoon Fresh Ginger, peeled & minced
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Vegetable Oil
  • 6 Cups Vegetable or Chicken Stock (low sodium preferred)
  • 3 Tablespoons Light Soy Sauce
  • 1 Teaspoon Dark Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • ½ Teaspoon White Pepper
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Medium Carrot, thinly sliced or julienned
  • 4 Ounces Shiitake Mushrooms, thinly sliced
  • 2 Cups Napa Cabbage, roughly chopped
  • ½ Cup Frozen Peas or Edamame
  • 7 Ounces Firm Tofu, pressed & cubed
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Cold Water (for slurry)
  • 3 Stalks Scallions, thinly sliced (for garnish)
  • Small handful Fresh Cilantro (optional, for garnish)

Instructions:

  1. Prepare all ingredients: chop vegetables, mince aromatics. Mix the cornstarch with cold water in a small bowl to create the thickening slurry and set aside.
  2. Heat the oil in a large stockpot over medium heat. Add the minced ginger and garlic and sauté gently for 60 seconds until fragrant.
  3. Pour in the 6 cups of stock. Add the light soy sauce, dark soy sauce, rice vinegar, and white pepper. Bring the mixture to a rolling simmer.
  4. Add the carrots and any tough white parts of the Napa cabbage. Simmer gently for 5 minutes to soften slightly.
  5. Introduce the sliced mushrooms, cubed tofu, and optional dried noodles. Continue to simmer for another 5 minutes.
  6. Stir in the remaining Napa cabbage leaves and the frozen peas or edamame. Cook only until the cabbage wilts, approximately 2-3 minutes.
  7. Give the cornstarch slurry a quick stir (as it settles quickly). Slowly pour the slurry into the simmering soup while constantly stirring until the broth thickens slightly to a light, glossy consistency.
  8. Remove the pot from the heat. Stir in the toasted sesame oil. Taste and adjust seasoning if necessary.
  9. Ladle the Chinese Mixed Vegetable Soup immediately into bowls. Garnish generously with thinly sliced scallions and fresh cilantro before serving.