This is a very easy-to-make, broth-based soup with traditional Asian flavors (garlic, ginger, lime, coriander). Noodles give this lighter soup more heartiness. For variations with vegetables, herbs and spices, and noodles, see the Notes section. Enjoy!Print
Above: A visual on how I cut my carrots and celery on the diagonal. You can slice your mushrooms, or cut them into chunky quarters or sixths like I did here.
Above: Sliced cabbage and green onions; grated fresh ginger and (on top) finely chopped garlic.