San Francisco Vegetable Soup

This is a clean, brothy bowl that tastes like it came from a bok choy stall in Chinatown, and it’s on the table in about half an hour. Toasted sesame oil, fresh ginger, and garlic give the light vegetable broth its warm, savory backbone.

Timing is the whole trick to keeping it lively. The onion, carrot, bok choy, and red pepper get a quick saute and a short simmer just until tender, never mushy.

The snow peas go in only at the very end, for a single minute. That brief cook keeps them bright green and snappy so they pop against the softer vegetables.

It’s naturally vegan and light, which makes it a fine starter before a bigger meal or a quick lunch on its own. Slice everything thin and on the bias so it cooks fast and looks the part.

Kitchen Tips

• Slice the vegetables thin and uniform so they cook evenly in the short simmer.
• Add the snow peas at the last moment; even a couple of extra minutes turns them drab and limp.
• Taste before serving and adjust the bouillon; that’s where most of the salt and savor come from.

Variations

• Stir in cubed tofu, cooked rice noodles, or a handful of shredded chicken to make it a meal.
• Finish with a splash of soy sauce, a few drops of chili oil, or a squeeze of lime.
• Swap the bok choy for napa cabbage or spinach.