Equipment
- 1 stock pot
- 1 cutting knife
- 1 Cutting Board
Ingredients
- 1 tbsp olive oil
- 1/4 cup carrot thinly slices or chopped
- 1 medium shallot
- 2 cloves minced garlic
- 2 tbsp minced ginger
- 1 small jalapeno or serrano pepper
- 4 cups chicken broth
- 1/4 cup rice vinegar or a squeeze of lemon juice for brightness
- 1/2 small napa cabbage, chopped
- 2 tsps sesame oil
Add ins
- mini wontons
- cilantro
- green onion
- wedge of lime
- sriracha
- chili oil
Instructions
- Sauté the aromatics. Heat the olive oil in a medium stock pot over medium heat. Add the carrot, shallot jalapeno or serrano pepper. Cook 5-6 minutes, until softened and fragrant. Stir in the garlic and ginger. Cook for about 30 seconds.
- Add the cabbage stems and cook 2–3 minutes. Then add the leafy tops and cook 1-2 more minutes.
- Pour in the chicken broth and vinegar; bring to a simmer. Taste the broth, adjust seasoning to taste. Remove from heat, portion into two bowls, and finish with sesame oil.
- Garnish with add-ins of choice- all are delicious!