Ingredients:

  • 6 cups Low Sodium Vegetable Stock
  • 1/2 cup Dried Shiitake Mushrooms (soaked and sliced, liquid reserved)
  • 1 inch piece Ginger (thinly sliced or smashed)
  • 3 large Garlic Cloves (lightly smashed)
  • 2 Tablespoons Light/Regular Soy Sauce
  • 1 teaspoon Dark Soy Sauce (Optional)
  • 1 teaspoon Toasted Sesame Oil
  • 1 Tablespoon Unseasoned Rice Vinegar
  • 1/2 teaspoon White Pepper
  • 1 Tablespoon Cornstarch mixed with 2 Tbsp cold water (for slurry)
  • 1/2 head Napa Cabbage (chopped)
  • 2 medium Carrots (thinly sliced on the bias)
  • 4 heads Bok Choy (stems and leaves separated)
  • 4 oz Fresh Enoki or Oyster Mushrooms (trimmed)
  • 1/2 cup Shelled Edamame (frozen is fine)
  • 3 stalks Scallions (finely sliced, whites and greens separated for garnish)

Instructions:

  1. Soak dried shiitake mushrooms in hot water for 20 minutes. Remove, squeeze dry, thinly slice, and reserve the soaking liquid (strain later).
  2. In a large stockpot over medium heat, add a splash of neutral oil. Sauté the sliced ginger, smashed garlic, and the white parts of the scallions for 1 minute until fragrant.
  3. Build the Broth: Add the vegetable stock, the strained reserved mushroom soaking liquid, sliced shiitakes, light soy sauce, white pepper, and optional dark soy sauce. Bring to a gentle simmer.
  4. Add the carrots. Simmer for 5 minutes until they just start to soften.
  5. Add the Napa cabbage, bok choy stems, and edamame. Simmer for another 3-4 minutes until the cabbage begins to wilt.
  6. Thicken Gently: Whisk the cornstarch slurry until totally smooth. Slowly pour into the simmering soup while gently stirring until the soup visibly thickens slightly.
  7. Final Additions & Seasoning: Stir in the bok choy leaves and fresh mushrooms (Enoki/Oyster). Cook for just 1 minute until wilted but still vibrant. Remove from heat.
  8. Finish and Serve: Stir in the toasted sesame oil and rice vinegar off the heat. Taste and adjust seasoning if necessary. Ladle into bowls and garnish generously with fresh green scallion tops.