Ingredients:

  • 1 Tbsp Neutral Oil (Canola or Vegetable)
  • 1 Tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 4 oz (1 cup sliced) Shiitake Mushrooms (fresh or dried, reconstituted)
  • 1 medium Carrot, thinly sliced on the bias
  • 1 medium Red Bell Pepper, thinly sliced
  • 4 cups (packed) Napa Cabbage, roughly chopped
  • 4 heads Baby Bok Choy, trimmed and halved lengthwise
  • 6 cups Vegetable Broth (low sodium preferred)
  • 1 cup Dried Shiitake Soaking Liquid (strained, if applicable)
  • 3 Tbsp Soy Sauce (or Tamari)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornstarch or Arrowroot Powder (mixed with 1 Tbsp cold water for slurry)
  • 2 stalks Scallions, sliced thinly (for garnish)
  • Small handful Fresh Cilantro leaves (for garnish)

Instructions:

  1. Heat neutral oil in a large stockpot over medium heat. Add minced ginger and garlic. Sauté gently for 1 minute until fragrant.
  2. Add sliced shiitake mushrooms and carrots. Cook for 3-4 minutes until the mushrooms begin to soften slightly.
  3. Pour in the vegetable broth and the reserved, strained shiitake soaking liquid (if using). Bring the mixture to a rolling simmer.
  4. Stir in the soy sauce and rice vinegar. Taste the broth and adjust seasoning as needed.
  5. Add the sliced red bell pepper. Allow the soup to simmer for 5 minutes.
  6. Stir in the Napa cabbage and bok choy. Cook just until the greens wilt and turn bright green (about 2–3 minutes).
  7. If thickening is desired, whisk the cornstarch slurry one last time and slowly drizzle it into the simmering soup while stirring constantly until slightly thickened. Simmer for 1 minute more.
  8. Remove the pot from the heat. Stir in the toasted sesame oil. Ladle the Asian Vegetable Soup into bowls immediately and garnish generously with sliced scallions and fresh cilantro.