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Warm up with this easy and flavorful Chinese Vegetable Soup! This healthy, comforting dish comes together quickly by stir-frying vegetables to unlock deep, savory flavors before simmering. The secret to its incredible umami taste is a teaspoon of mushroom seasoning, which elevates the fresh ingredients. Packed with shiitake mushrooms, crisp Napa cabbage, carrots, and silky scrambled eggs, it's a simple, nourishing meal perfect for any day of the week.
4 nos. Shiitake Mushroom (fresh & sliced)
1 medium Onion (sliced)
4 cups Napa Cabbage (sliced)
1 piece Carrot (sliced)
2 nos. Eggs (beaten)
3 cloves Garlic (chopped)
1 tsp of mushroom seasoning
to taste Salt
to taste White Pepper
For frying Vegetable Oil
For greasing Sesame Oil
4 cups Water
For garnishing Green Onion (sliced)
1
Slice the onion, carrots, shiitake mushrooms, and Napa cabbage into thin, manageable pieces. Mince or slice the garlic.
2
In a small bowl, beat the eggs and season them with a pinch of salt and white pepper.
3
Heat a wok or pan over medium-high heat with a splash of avocado or vegetable oil.
4
Pour in the beaten eggs and scramble until just set, then remove them from the pan and set aside.
5
In the same pan, add a bit more oil. Stir-fry the garlic and onions for about a minute until fragrant.
6
Add the carrots and shiitake mushrooms, continuing to stir-fry for another minute until they begin to char and develop color.
7
Add a pinch of salt during this process to build flavor.
8
Pour in 4 cups of water and bring the mixture to a boil.
9
Once boiling, stir in the mushroom seasoning and additional salt to taste.
10
Turn the heat down to medium and let the soup simmer for about 3 minutes.
11
Stir in the sliced Napa cabbage and cook for an additional 3 to 5 minutes, or until the cabbage reaches your desired level of tenderness.
12
Return the cooked eggs to the pan and mix well.
13
Turn off the heat and finish the dish with a drizzle of sesame oil, a sprinkle of fresh green onions, and a dash of white pepper. Serve hot and enjoy.
