Ingredients:

  • 6 cups (1.4 liters) Chicken or Vegetable Broth (low sodium preferred)
  • 1 tbsp (15 ml) Soy Sauce (low sodium)
  • 1 tbsp (15 ml) Shaoxing Wine (or dry sherry)
  • 2 cloves Garlic, minced
  • 1 inch (2.5 cm) Ginger, peeled and thinly sliced
  • 1 tsp Sesame Oil
  • 1/4 tsp White Pepper
  • 1 tbsp Vegetable Oil
  • 1/2 cup (75g) Carrot, thinly sliced
  • 1/2 cup (50g) Shiitake Mushrooms, thinly sliced
  • 1/2 cup (50g) Bok Choy, chopped
  • 1/2 cup (75g) Water Chestnuts, sliced
  • 1/2 cup (75g) Snow Peas, trimmed
  • 1/4 cup (25g) Bamboo Shoots, sliced
  • 1/4 cup (25g) Green Onions, sliced
  • 1 tbsp Cornstarch
  • 2 tbsp cold water
  • Toasted Sesame Seeds

Instructions:

  1. In a large pot, combine the broth, soy sauce, Shaoxing wine (or sherry), minced garlic, ginger slices, sesame oil, and white pepper. Bring to a simmer over medium heat.
  2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add carrots and mushrooms and sauté for 2-3 minutes, until slightly softened.
  3. Add the sautéed carrots and mushrooms to the simmering broth.
  4. Add bok choy, water chestnuts, snow peas, and bamboo shoots to the pot. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
  5. If desired, slowly drizzle the cornstarch slurry into the soup while stirring constantly. Simmer for 1-2 minutes, or until the soup thickens to your liking. Skip this step for a lighter soup.
  6. Ladle the soup into bowls. Garnish with sliced green onions and toasted sesame seeds. Serve immediately and enjoy the chinese mixed vegetable soup!