Ingredients:

  • 1 tablespoon (15 ml) Vegetable Oil (e.g., canola, peanut, or sesame oil)
  • 2 cloves Garlic, minced (approx. 6g)
  • 1 inch (2.5 cm) piece Ginger, peeled and minced (approx. 10g)
  • 6 cups (1.4 liters) Vegetable Broth (low sodium preferred)
  • 2 tablespoons (30 ml) Soy Sauce (low sodium)
  • 1 tablespoon (15 ml) Rice Vinegar
  • 1 teaspoon (5 ml) Sesame Oil
  • 1/2 teaspoon (3 ml) Chili Garlic Sauce (e.g., Sriracha) (optional)
  • 4 oz (115g) Shiitake Mushrooms, sliced
  • 1 head Bok Choy, chopped (about 4 cups, 350g)
  • 2 medium Carrots, thinly sliced (about 1 cup, 100g)
  • 1 cup (85g) Broccoli florets
  • 1/2 cup (50g) Snap Peas, trimmed
  • 2 Green Onions, thinly sliced, for garnish
  • 1/2 cup (50g) Bean Sprouts (optional)

Instructions:

  1. Heat oil in a large pot. Sauté garlic and ginger until fragrant (about 1 minute). Avoid burning!
  2. Pour in vegetable broth, soy sauce, rice vinegar, and chili garlic sauce (if using). Bring to a simmer.
  3. Add shiitake mushrooms and simmer for 5 minutes. This gives them a chance to soften and release their flavor.
  4. Add bok choy, carrots, broccoli florets, and snap peas. Cook until vegetables are tender-crisp (about 5-7 minutes).
  5. Stir in sesame oil. Taste and adjust seasonings as needed. Garnish with green onions and bean sprouts (if using). Serve hot.