A simple comforting vegetarian soup made using all fresh ingredients…baby bokchoy, shiitake mushrooms and napa cabbage, low on calories yet high on flavor!
Heat a tsp of oil, add minced ginger, garlic and 1 small finely chopped onion. Sauté for 2 minutes. Then add chopped mushroom stalks and cook for another minute. Add about 6 cups water and bring to boil. Simmer for 20 minutes.
Now pour in the strained stock, light soy sauce, rice wine vinegar, a small pinch of Ajinamoto (optional) and a slosh of cooking sake. Adjust salt to taste. Add a heaped tsp of cornstarch mixed in 2 tbsp water and 1/2 tsp sugar