Ingredients:

  • 1 Tbsp Vegetable Oil (neutral)
  • 1 inch piece Fresh Ginger, peeled and thinly sliced
  • 2 large cloves Garlic, smashed and minced
  • 6 cups low sodium Vegetable Stock
  • 4 large Dried Shiitake Mushrooms, soaked, stems removed, sliced (reserve soaking liquid)
  • Salt, to taste
  • 1 medium Carrot, peeled and julienned
  • 4 oz Napa Cabbage (Chinese Leaf), roughly chopped
  • 1 bunch Pak Choi (Bok Choy), chopped (stems and leaves separated)
  • 2 stalks Spring Onions (Scallions), sliced (separate white and green parts)
  • 1 tsp Cornflour (Cornstarch), mixed with 1 Tbsp cold water for a slurry
  • 2 Tbsp Soy Sauce (light or regular)
  • 1 tsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • ½ tsp White Pepper

Instructions:

  1. Place the dried shiitake mushrooms in a bowl and cover with 1 cup of boiling water. Let them soften for 20 minutes. Strain the soaking liquid through a fine sieve and reserve it. Slice the softened mushrooms. Heat the oil in the large saucepan over medium-high heat. Add the sliced ginger, minced garlic, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant.
  2. Pour in the reserved mushroom soaking liquid and the vegetable stock. Bring the mixture to a rolling boil. Reduce the heat to a gentle simmer. Add the sliced shiitake mushrooms and the julienned carrots. Cook for 3 minutes to start softening the tougher vegetables.
  3. Give the cornflour slurry a quick whisk. Slowly pour the slurry into the simmering soup while stirring continuously until the broth slightly thickens. Introduce the Napa cabbage and the white stems of the pak choi. Simmer for 2 minutes.
  4. Add the green leaves of the pak choi. Cook for just 30-60 seconds until the leaves are wilted but still bright green. Remove the pot from the heat. Stir in the soy sauce, rice vinegar, and white pepper. Taste and adjust salt levels as necessary.
  5. Finish by drizzling in the toasted sesame oil. Ladle the Chinese vegetable soup immediately into bowls and garnish generously with the reserved sliced green parts of the spring onions.