Done in 20mins Chinese Vegetable Soup!

By Yeung Man Cooking · 20 min

Ingredients

Instructions

1. Finely chop the garlic and ginger. Chop the green onions, keeping the white and green parts separate. Dice the carrot and slice the fresh shiitakes.
2. Strip the leaves from the gai lan and roughly chop them. Trim off and discard the ends of the stalks, then cut the rest into bite-sized pieces. Cut the baby corn into bite-sized pieces. Carefully cut the silken tofu into medium chunks.
3. Heat a sauté pan over medium heat. Add the avocado oil, then the garlic, ginger and white parts of the green onions. Sauté for 4-5 minutes. Add the umami powder, salt and 1/2 tsp white pepper, and stir well.
4. Add the carrot, gai lan stalks, shiitakes and 1L of water. Stir, turn up the heat and bring to a boil. Add the baby corn and gai lan leaves and stir. Then add the soy sauce and toasted sesame oil.
5. Mix the potato starch with 1 cup of water to make a slurry. Pour in half of the slurry, stir and bring the soup back to a boil. Then pour in the remaining slurry while stirring and bring to a boil again.
6. Add the silken tofu and turn off the heat. Stir gently. Serve, garnished with the green parts of the green onions and a sprinkle of white pepper.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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