Done in 20mins Chinese Vegetable Soup!

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth can be lower in sodium and more nutritious.

broccoli

🥗Healthier: broccolini

💰Cheaper: cauliflower

Broccolini is more nutrient-dense, while cauliflower is often cheaper.

Finely chop the garlic and ginger. Chop down the green onions keeping the white and green parts separate. Dice the carrot and slice the fresh shiitakes.

Remove the leaves from the gai lan and roughly chop. Remove and discard the end bit from the gai lan stalks, then chop the rest into bite sized pieces. Chop the baby corn into bite sized pieces. Carefully slice the silken tofu into medium sized chunks.

Heat up a sauté pan to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for 4-5mins. Add the umami powder, salt, and 1/2 tsp white pepper. Give the pan a good stir.

Add the carrot, gai lan stalks, fresh shiitakes, and 1L of water. Give the pan a stir, turn up the heat, and bring to a boil. Add the baby corn and gai lan leaves. Give the soup a stir. Then, add the soy sauce and toasted sesame oil.

Make a slurry by combining the potato starch with 1 cup of water. Pour into the soup half of the slurry. Stir and allow the soup to come to a boil. Then, pour in the remaining slurry while stirring. Bring to a boil again.

Add the silken tofu and turn the heat off. Give the soup a stir. Plate and garnish with some green onions and a sprinkle of white pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens