Vegetable Clear Soup

Instructions

1. 1

   Heat sesame oil in a large pot or Dutch oven over medium heat. Once warm, add the finely chopped ginger, garlic, and spring onion whites. Sauté for 1-2 minutes until they become aromatic but do not brown.

2. 2

   Add the finely chopped carrots and french beans to the pot. Stir-fry for 2-3 minutes to soften them slightly while retaining their crunch.

3. 3

   Add the shredded cabbage and sweet corn kernels. Continue to stir-fry for another 1-2 minutes until the cabbage begins to wilt.

4. 4

   Pour in the vegetable broth and increase the heat to high. Bring the soup to a rolling boil.

5. 5

   Once boiling, reduce the heat to medium-low to maintain a steady simmer. Add the soy sauce, rice vinegar, salt, and white pepper powder. Stir well to combine all the seasonings.

6. 6

   Allow the soup to simmer for 5-7 minutes. This step is crucial for the flavors to meld together and for the vegetables to cook through while remaining tender-crisp.

7. 7

   Turn off the heat. Stir in the freshly chopped spring onion greens. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.