East Asian Style Savory Cabbage and Carrot Soup

1.In a large pot or Dutch oven, combine the vegetable or chicken broth and 1 cup of water. Bring the liquid to a gentle simmer over medium heat.

2.Add the minced ginger and minced garlic to the simmering broth. Let it infuse for 3 minutes.

3.Add the thinly sliced cabbage, julienned carrot, julienned white radish, sliced bell pepper, sliced onion, and chopped tomato to the pot. Stir well.

4.Continue to simmer the vegetables for 10 to 12 minutes, or until the carrots and radish are tender-crisp.

5.In a small bowl, whisk together the 2 tablespoons of rice flour with 4 tablespoons of cold water until a smooth slurry forms. Ensure there are no lumps.

6.Slowly pour the rice flour slurry into the simmering soup while continuously stirring to prevent clumping. Allow the soup to simmer for another 3 to 5 minutes, stirring occasionally, until the broth has slightly thickened to a light, velvety consistency.

7.Stir in the soy sauce, sesame oil, white pepper, and the white parts of the sliced spring onions. Taste and adjust seasoning with salt if necessary.

8.Ladle the hot soup into serving bowls. Garnish generously with the green parts of the sliced spring onions before serving immediately.