Ingredients:

  • 8 cups Vegetable Broth (low-sodium preferred)
  • 1 tbsp Soy Sauce (light or regular)
  • 1 tbsp Rice Vinegar (or white wine vinegar)
  • 1 tbsp Sesame Oil
  • 1 inch Ginger, peeled and minced
  • 2 cloves Garlic, minced
  • 1 tsp Cornstarch (optional)
  • 2 tbsp water (if using cornstarch)
  • Pinch of White Pepper
  • 1 tbsp Vegetable Oil
  • 1 medium Onion, thinly sliced
  • 1 cup Carrots, thinly sliced or julienned
  • 1 cup Bok Choy, chopped (or other leafy green)
  • 1 cup Mushrooms, sliced
  • 1/2 cup Snow Peas, trimmed
  • 1/2 cup Bamboo Shoots, sliced (canned, drained)
  • 1/2 cup Water Chestnuts, sliced (canned, drained)
  • 1/4 cup Scallions, thinly sliced (for garnish)

Instructions:

  1. In a large pot, combine vegetable broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and white pepper. Bring to a simmer over medium heat.
  2. In a small bowl, whisk together cornstarch and water until smooth (optional).
  3. Heat vegetable oil in a large pot over medium heat. Add onion and carrots and cook until softened, about 5 minutes.
  4. Add mushrooms, bok choy (or other leafy green), snow peas, bamboo shoots, and water chestnuts to the pot. Cook until vegetables are tender-crisp, about 3-5 minutes.
  5. If desired, slowly pour the cornstarch slurry into the simmering soup, stirring constantly until the broth thickens slightly. Simmer for 1 minute.
  6. Reduce heat to low and simmer for 10 minutes to allow flavors to meld. Taste and adjust seasonings as needed.
  7. Ladle the soup into bowls and garnish with sliced scallions. Serve hot.