Ingredients
8 cups vegetable broth or chicken broth
10 oz yellow onions, thinly sliced
6 oz celery, thinly sliced at an angle
4 oz shimeji, shiitake, or enoki mushrooms, trimmed and sliced (separated if using enoki)
3 oz carrots, thinly sliced at an angle
2 garlic cloves, minced
1 tsp ginger, minced
1 tbsp sesame oil
⅓ cup green onions, minced
soy sauce, to taste
rice vinegar, to taste
granulated sugar, to taste
1 tsp spring onions, minced, per serving
Preparation
Heat up oil in a soup pot. Add all your vegetables and saute until translucent.
Add chicken or vegetable broth and bring soup to a boil. Skim out any impurities.
Reduce to a simmer and continue simmering until vegetables soften for roughly 15 minutes.
Once the soup has reduced, add the green onions and stir to combine.
Season to taste with soy sauce, rice vinegar, and sugar. Adjust accordingly.
Serve immediately, garnished with spring onions.
