Shazam! Chinese Soup

• 6 cups water or 6 cups chicken stock
• 2 tablespoons chicken bouillon powder (reduce to 1/2 tsp if you use stock)
• 1 carrot, grated
• 2 cups cabbage, thinly sliced
• 1/2 onion, finely chopped
• 1 tablespoon fresh ginger or 1 1/2 teaspoons dried ginger
• 1 garlic clove, diced
• 1 1/2 teaspoons sesame oil (or more to taste)
• 1/2 teaspoon white pepper (or more to taste)

1. Put water and boullion in a pot and turn heat on high.
2. Grate a carrot directly into pot.
3. Finely slice cabbage leaving the strips long and toss into the pot.
4. Finely dice onion and toss into pot.
5. 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.
6. Toss into the pot.
7. Toss Garlic clove into the pot.
8. After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
9. Add sesame oil and white pepper and stir.

water, chicken bouillon powder, carrot, cabbage, onion, fresh ginger, garlic, sesame oil, white pepper

Taken from www.food.com/recipe/shazam-chinese-soup-127447 (may not work)