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Razor Fest Ocean Shores


Chinese-style Vegetable Soup

Serves 2


  • 2 carrots, sliced
  • 1 cup shitake mushrooms, quartered
  • 1" fresh ginger, peeled and chopped
  • 4 cloves garlic, pressed
  • 4 cups vegetable broth (preferably homemade)
  • 1 head baby bok choy, sliced
  • 3 springs cilantro, chopped
  • 3 sprigs carrot tops, chopped
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Optional Flavorings

  • Salt and pepper
  • Red pepper flakes
  • Celery salt
  • A-Premium white wine vinegar or rice vinegar


  1. Prep carrots, mushrooms, ginger, and garlic. Roast carrots and mushrooms at 400 degrees F until carrots are tender crisp. Sauté ginger and garlic in small pan.
  2. Bring broth to boil, then lower heat and add roasted items, plus sauteed ginger and garlic, bok choy, cilantro, and carrot tops. Stir in soy sauce. Add any options flavorings you'd like (don't oversalt; if you use celery salt, don't use regular salt; vinegar will make the soup pop a bit more). Cook until bok choy softens, stirring occasionally, 5-7 minutes.
  3. Ladle into bowls and drizzle with sesame oil.


You can use any produce of interest: tomatoes, kale, celery, broccoli, etc. Make it yours!

SD! Test Kitchen/March 2023

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