Ingredients:

  • 6 cups (1.4 liters) vegetable broth (low sodium preferred)
  • 1 tablespoon (15 ml) soy sauce (low sodium)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) sesame oil
  • 1 inch (2.5 cm) piece of ginger, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon white pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 cup (100g) sliced shiitake mushrooms (or other mushrooms of choice)
  • 1 cup (150g) sliced carrots
  • 1 cup (150g) chopped bok choy (or other leafy green like spinach or chard)
  • 1/2 cup (75g) sliced water chestnuts (canned, drained)
  • 1/2 cup (75g) bamboo shoots (canned, drained)
  • 1/2 cup (50g) frozen peas
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30ml) cold water
  • 2 green onions, thinly sliced

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add ginger and garlic; cook for 1 minute more, until fragrant.
  2. Pour in the vegetable broth, soy sauce, rice vinegar, and sesame oil. Add white pepper. Bring to a simmer.
  3. Add the carrots and mushrooms. Simmer for 10 minutes, or until the carrots are slightly tender.
  4. Stir in the bok choy, water chestnuts, bamboo shoots, and frozen peas. Cook until the bok choy is wilted and the peas are heated through, about 3-5 minutes.
  5. If desired, whisk together cornstarch and cold water in a small bowl until smooth. Slowly pour the cornstarch slurry into the soup while stirring. Cook until the soup thickens slightly, about 1 minute.
  6. Ladle the soup into bowls and garnish with sliced green onions. Serve hot.