20-Minute Chinese Vegetable SoupVeg

1

Finely chop the garlic and ginger.

2

Separate the white and green parts of the green onions; set the green parts aside for garnish.

3

Dice the carrot and slice the fresh shiitake mushrooms.

4

Remove leaves from the gai lan, roughly chop them, and set aside. Remove the tough ends of the gai lan stalks and chop the remaining stalks into bite-sized pieces.

5

Chop the baby corn into bite-sized pieces.

6

Carefully slice the silken tofu into medium-sized chunks.

7

Heat a sauté pan to medium heat and add the avocado oil

8

Add the chopped garlic, ginger, and the white parts of the green onions. Sauté for 4-5 minutes.

9

Add the umami powder, salt, and white pepper, stirring well to combine.

10

Add the diced carrots, gai lan stalks, sliced shiitake mushrooms, and 1 liter of water to the pan.

11

Increase the heat and bring the mixture to a boil

12

Stir in the baby corn and the chopped gai lan leaves.

13

Add the soy sauce and toasted sesame oil.

14

Create a slurry by mixing the potato starch with cup of water

15

Pour half of the slurry into the soup and stir. Allow the soup to return to a boil.

16

Pour in the remaining slurry while stirring constantly to ensure a glossy, robust texture

17

Add the silken tofu, then turn off the heat and stir gently.

18

Plate the soup and garnish with the reserved green onions and a sprinkle of white pepper.