Chinese Vegetable Soup

Steps

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1. 1
   Prepare the vegetables: finely chop the garlic and ginger; chop the green onions into segments, keeping the white and green parts separate; dice the carrot; slice the mushrooms; remove and roughly chop the gai lan leaves; remove the ends from the gai lan stalks and chop into bite-sized pieces; chop the baby corn into bite-sized pieces; gently slice the silken tofu into medium-sized chunks.
   ≈0:32
2. 2
   Heat a sauté pan over medium heat, add the avocado oil, then add the garlic, ginger, and white parts of the green onions. Sauté for 4–5 minutes until fragrant.
   ≈2:49
3. 3
   Add the umami powder, salt, and white pepper, and stir well to combine all the flavors.
   ≈3:05
4. 4
   Add the carrot, gai lan stalks, and mushrooms, then pour in 1 liter of water. Stir, increase the heat to high, and bring to a boil. Add the baby corn and gai lan leaves, stir in the soy sauce and toasted sesame oil.
   ≈3:35
5. 5
   Make a slurry by combining the potato starch with 1 cup of water. Pour half of the slurry into the soup while stirring, then bring to a boil again. Pour in the remaining slurry while continuing to stir until the soup becomes glossy and thick.
   ≈4:31
6. 6
   Add the silken tofu, turn off the heat, and gently stir. Ladle into bowls and garnish with fresh green onions and a sprinkle of white pepper.
   ≈5:05