Ingredients:

  • 1 tbsp Toasted Sesame Oil
  • 2 tbsp Fresh Ginger, finely minced
  • 3 cloves Garlic, finely minced
  • 2 stalks Spring Onion (White parts), sliced
  • 6 cups Low-Sodium Stock (Chicken or high-quality vegetable)
  • 3 tbsp Light Soy Sauce
  • 1 tsp Rice Wine Vinegar (optional)
  • 1/2 tsp White Pepper
  • Salt, to taste
  • 2 medium Carrots, sliced thinly
  • 8 medium Dried Shiitake Mushrooms, rehydrated & sliced (reserve soaking liquid)
  • 1/2 cup Canned Bamboo Shoots, drained
  • 1 large head Bok Choy, chopped (stems and leaves separated)
  • 1/2 cup Frozen Peas
  • 2 tbsp Cornstarch (Maize Flour)
  • 3 tbsp Cold Water
  • 2 stalks Spring Onion (Green parts), finely sliced (for garnish)

Instructions:

  1. Prep the Shiitake: If using dried mushrooms, soak them in 1 cup of hot water for at least 20 minutes. Squeeze dry, reserving the clean soaking liquid. Slice thinly.
  2. Chop Vegetables: Ensure all vegetables are diced, sliced, or chopped uniformly for even cooking. Separate the white stems of the bok choy from the green leaves.
  3. Make the Slurry: In a small bowl, whisk together the cornstarch and cold water until completely smooth. Set aside—this is your thickening agent.
  4. Sauté Aromatics: Heat the sesame oil in your pot or wok over medium-high heat. Add the minced ginger, garlic, and the white parts of the spring onion. Sauté quickly for 60 seconds until fragrant, taking care not to burn the garlic.
  5. Start the Simmer: Pour in the stock, the reserved shiitake soaking liquid (avoiding sediment), soy sauce, rice vinegar, and white pepper. Bring the liquid to a robust simmer.
  6. Add Harder Vegetables: Once simmering, add the sliced carrots and the rehydrated shiitake mushrooms. Reduce heat slightly and allow to simmer gently for 5 minutes.
  7. Add Medium/Quick Cooking Vegetables: Add the bamboo shoots and the white stems of the bok choy. Simmer for 2 minutes.
  8. Thicken the Broth: Give the cornstarch slurry a quick whisk. Pour the slurry slowly into the simmering soup while stirring continuously. The broth should thicken visibly almost instantly to a slightly velvety consistency.
  9. Finish the Greens: Stir in the green bok choy leaves and the frozen peas. Cook only for 1 minute until the leaves have wilted but still maintain a vibrant green colour.
  10. Taste and Adjust: Taste the soup and adjust seasoning with salt, pepper, or a tiny splash more soy sauce if needed.
  11. Serve: Ladle the hot soup into bowls. Garnish generously with the sliced green parts of the spring onion.