Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced shiitake mushrooms, stems removed
  • 1 cup chopped napa cabbage
  • 1/2 cup snow peas, trimmed
  • 1/4 cup chopped green onions, for garnish
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and white pepper to taste
  • Optional: 8 frozen wontons

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, and sauté until fragrant (about 30 seconds).
  2. Pour in the vegetable broth. Add carrots and celery. Bring to a simmer.
  3. Reduce heat and simmer for 10 minutes, or until the carrots are slightly tender. Add the sliced shiitake mushrooms and simmer for 5 more minutes.
  4. Stir in the napa cabbage and snow peas. If using, add the frozen wontons. Cook until the cabbage and snow peas are tender-crisp and the wontons are heated through, about 3-5 minutes.
  5. Stir in soy sauce and sesame oil. Season with salt and white pepper to taste.
  6. Ladle into bowls and garnish with chopped green onions. Serve hot.