Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 inch ginger, peeled and thinly sliced (about 2.5 cm)
  • 2 scallions, white parts thinly sliced (reserve green parts for garnish)
  • 1 medium carrot, peeled and diced (about 1 cup or 120g)
  • 1 celery stalk, diced (about ½ cup or 60g)
  • 1/2 cup shiitake mushrooms, stemmed and sliced (about 50g)
  • 1/2 cup napa cabbage, roughly chopped (about 50g)
  • 1/2 cup broccoli florets (about 50g)
  • 1/2 cup snow peas, trimmed (about 50g)
  • 1/4 cup canned bamboo shoots, sliced (about 30g)
  • 6 cups vegetable broth (1.4 L)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon white pepper
  • Salt to taste
  • Reserved scallion greens, thinly sliced
  • Toasted sesame seeds (optional)

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and scallion whites. Sauté until fragrant (about 1 minute).
  2. Add carrot and celery to the pot. Sauté for 3 minutes, stirring occasionally.
  3. Add shiitake mushrooms and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Add napa cabbage, broccoli, snow peas, and bamboo shoots. Simmer for 5 minutes, or until vegetables are tender-crisp.
  5. Stir in soy sauce, sesame oil, and white pepper. Season with salt to taste.
  6. Ladle soup into bowls. Garnish with reserved scallion greens and toasted sesame seeds (if using).