Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 2 slices fresh ginger minced or grated
- 1 medium carrot peeled and sliced diagonally
- 4 large napa cabbage leaves roughly chopped
- 5 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- Salt to taste
- Fresh ground white pepper to taste, optional
- Green onions chopped, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add minced garlic and ginger and sauté for 1-2 minutes until they become fragrant.
- Add the sliced carrot and chopped napa cabbage. Stir for about 2 minutes to let the vegetables begin to soften.
- Pour in the low-sodium chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes or until the vegetables become tender.
- Stir in soy sauce, then season with salt and white pepper to taste. Garnish with green onions.