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Gingery Vegetable Soup

a bowl of gingery vegetable soup made with mushrooms, cabbage, soy sauce & chili paste, topped with boiled eggs
  • Serves:  2
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 6 cups chicken bone broth
  • 6 ounces shiitake mushrooms, sliced
  • 1 bunch green onions, white and green parts, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon soy sauce
  • 2 teaspoons chili paste, (we like sambal oelek)
  • 2 teaspoons fish sauce, (optional)
  • 2 cups savoy cabbage, roughly chopped
  • 2 soft-boiled eggs, halved
  • 1 teaspoon toasted sesame seeds

Method

  1. In a large pot, combine the broth, mushrooms, white and light green parts of the green onions, ginger, garlic, soy sauce, chili paste, and fish sauce, if using. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the mushrooms are tender, about 8 minutes.
  2. Add the cabbage and continue cooking until the cabbage is just tender, about 3 minutes more.
  3. Divide the soup among two bowls. Top with the egg halves, dark parts of the green onions, and sesame seeds.