Ingredients
For the Soup:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 spring onions (green and white parts), chopped
- 1–2 green chilies, sliced
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 cup baby corn, chopped
- 1/2 carrot, julienned
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
1. Sauté Aromatics:
- Heat sesame oil in a wok or large pot over high heat.
- Add garlic, ginger, spring onions (white part), and green chilies.
- Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Add Vegetables:
- Add cabbage, mushrooms, broccoli, baby corn, and carrot.
- Season with salt and black pepper. Stir-fry for 3-4 minutes, keeping the vegetables crunchy.
3. Add Broth and Seasonings:
- Pour in vegetable stock, soy sauce, sriracha, and brown sugar.
- Stir well and bring to a boil.
4. Thicken the Soup:
- Once boiling, add the cornstarch slurry and stir constantly for 1-2 minutes until the soup thickens.
5. Taste and Adjust Seasoning:
- Taste the soup and adjust with additional salt, soy sauce, or pepper as needed.
6. Serve:
- Serve the soup hot, garnished with the green parts of the spring onions.
Notes
- Adjust the Heat: If you like a spicier soup, add more sriracha or extra green chilies.
- Add Tofu: For extra protein, add cubed tofu to the soup.
- Extra Vegetables: Feel free to add more vegetables like bok choy, spinach, or snow peas for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stir-fry and simmer
- Cuisine: Indo-Chinese
