Easy and Flavorful Chinese Vegetable Soup

Steps

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1. 1
   Prepare all the vegetables and eggs. Slice the onion and carrot thinly, trim and slice the mushrooms, slice the Napa cabbage, mince the garlic, and beat the eggs with a little salt and white pepper.
   ▶ ≈0:24
2. 2
   Heat the pan over medium-high heat with oil and scramble the eggs until cooked through. Remove and set aside.
   ▶ ≈2:19
3. 3
   Add more oil to the pan and stir-fry the garlic and onion for about 1 minute.
   ▶ ≈3:00
4. 4
   Add the carrot and mushrooms, stir-frying for about 1 minute until the vegetables begin to color and develop deeper flavor.
   ▶ ≈3:19
5. 5
   Add 4 cups of water and bring to a boil over high heat.
   ▶ ≈3:56
6. 6
   Once boiling, season with salt and mushroom seasoning (about 1 teaspoon), then reduce heat to medium-low and simmer for about 3 minutes.
   ▶ ≈4:22
7. 7
   Add the Napa cabbage and cook for 3 to 5 minutes until the vegetables are tender.
   ▶ ≈4:57
8. 8
   Add the reserved scrambled eggs back to the soup and stir to combine.
   ▶ ≈5:12
9. 9
   Finish with sesame oil, white pepper, and green onion. Serve and enjoy.
   ▶ ≈5:20