Chinese Style Vegetable Soup

Ingredients

• 2 to 3 pieces of garlic, finely chopped
• Small piece of Ginger, finely chopped
• 3 sticks of green onions, whites and greens separated
• 1 carrot, diced
• 40 g of fresh shitake mushrooms, sliced
• Gyon (Chinese broccoli), leaves removed and roughly chopped
• 4 Spears of baby corn, chopped
• 200 g of silken tofu, cut into medium-sized chunks
• 1 tablespoon of avocado oil
• 2 teaspoons Umami powder (optional)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 liter (4 cups) of water
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 3 tablespoons potato starch

Method

1. Finely chop garlic and ginger.
2. Chop green onions keeping the whites and greens separate.
3. Dice the carrot.
4. Slice the shitake mushrooms.
5. Chop the gyon stalks into bite-sized pieces.
6. Chop baby corn into bite-sized pieces.
7. Slice the silken tofu into medium-sized chunks.
8. In a sauté pan over medium heat, add avocado oil, garlic, ginger, and the white parts of the green onions. Sauté for 4 to 5 minutes.
9. Add Umami powder, salt, and white pepper, stir to combine.
10. Add carrots, gyon stalks, and shitake mushrooms, and pour in 1 liter of water. Stir and bring to a boil.
11. Add baby corn and gyon leaves to the soup and stir.
12. Mix soy sauce and toasted sesame oil into the soup.
13. Make a slurry by combining potato starch with 1 cup of water, pour half into the soup while stirring.
14. Allow the soup to come to a boil again, then pour in the remaining slurry while stirring.
15. Add silken tofu to the soup, turn off the heat, and stir.
16. Serve the soup garnished with fresh green onions and a sprinkle of white pepper.