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Ingredients
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6 cups water or 6 cups chicken stock
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2 tablespoons chicken bouillon powder (reduce to 1/2 tsp if you use stock)
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2 cups cabbage, thinly sliced
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1/2 onion, finely chopped
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1 tablespoon fresh ginger or 1 1/2 teaspoons dried ginger
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1 1/2 teaspoons sesame oil (or more to taste)
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1/2 teaspoon white pepper (or more to taste)
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1 garlic clove, diced
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1 carrot, grated
Instructions
- Put water and boullion in a pot and turn heat on high.
- Grate a carrot directly into pot.
- Finely slice cabbage leaving the strips long and toss into the pot.
- Finely dice onion and toss into pot.
- Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop.
- Toss into the pot.
- Toss Garlic clove into the pot.
- After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
- Add sesame oil and white pepper and stir.