Ingredients:

  • 1 tbsp (15 ml) vegetable oil
  • 1 large onion, thinly sliced (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 1 inch (2.5 cm) ginger, peeled and minced (about 10g)
  • 1 red chilli, finely chopped (optional) (about 5g)
  • 6 cups (1.4 liters) vegetable broth, low sodium
  • 2 tbsp (30 ml) soy sauce, low sodium
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) sesame oil
  • 4 oz (115g) shiitake mushrooms, stemmed and sliced
  • 1 cup (100g) sliced carrots
  • 1 cup (85g) chopped bok choy
  • 1 cup (100g) snow peas, trimmed
  • 1 cup (50g) bean sprouts
  • 4 oz (115g) firm tofu, cubed (optional)
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Heat vegetable oil in a large pot. Add onion and cook until softened. Stir in garlic, ginger, and chilli (if using) and cook until fragrant.
  2. Pour in vegetable broth. Add soy sauce, rice vinegar, and sesame oil. Bring to a simmer.
  3. Add mushrooms and carrots. Simmer for 10 minutes. Add bok choy and snow peas. Simmer for 5 minutes, or until tender-crisp.
  4. Stir in bean sprouts and tofu (if using). Heat through for 1 minute.
  5. Ladle into bowls. Garnish with green onions and sesame seeds. Serve immediately.