Ingredients:

  • 8 cups vegetable broth (low sodium)
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 inch piece of ginger, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 cup sliced shiitake mushrooms
  • 1 cup chopped bok choy
  • 1 cup sliced napa cabbage
  • ½ cup sliced carrots
  • ½ cup sliced water chestnuts (canned, drained)
  • ½ cup snow peas, trimmed
  • ½ cup bamboo shoots, sliced
  • ¼ cup chopped scallions, green parts only
  • 4 oz firm tofu, cubed (optional)
  • Cooked Wontons (about 8-12, store-bought or homemade) (optional)

Instructions:

  1. In a large pot, combine vegetable broth, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
  2. In the same pot, heat vegetable oil over medium-high heat. Add shiitake mushrooms and sauté until slightly softened and browned, about 5 minutes.
  3. Add bok choy, napa cabbage, carrots, water chestnuts, snow peas, and bamboo shoots to the pot. Stir to combine and cook for 5-7 minutes, or until the vegetables are tender-crisp.
  4. If using, add tofu and/or cooked wontons to the soup during the last few minutes of cooking to heat through.
  5. Remove ginger slices. Ladle soup into bowls and garnish with chopped scallions. Serve immediately.