Soup: United States – Citrus-Ginger Snow Pea Broth

Serving Size: 4

Approximate Time

Prep 5 min

Cook 14 min

Total 19 min

Ingredients

4 cups (960 ml) low-sodium vegetable broth
1 cup (100 g) snow peas, trimmed and thinly sliced on the bias
1 small carrot, peeled and julienned
1-inch piece fresh ginger, thinly sliced
2 wide strips lemon zest (use a peeler)
1 tbsp (15 ml) freshly squeezed lemon juice, plus more to taste
2 scallions, thinly sliced, whites and greens separated
1 tbsp (15 ml) light soy sauce or tamari (low-sodium)
1 tsp (5 ml) rice vinegar
1 / 4 tsp ground white pepper
1 tsp (5 ml) toasted sesame oil (optional)
Salt to taste

Instructions

Combine the vegetable broth, ginger, lemon zest, and scallion whites in a medium saucepan. Bring to a simmer over medium heat, cover, and gently simmer for 10 minutes to infuse.
Strain out the aromatics if you prefer a clear broth (optional), then return the broth to the pot.
Stir in the soy sauce (or tamari), rice vinegar, and white pepper. Bring back to a bare simmer.
Add the carrot and snow peas; cook 1–2 minutes until crisp-tender and bright.
Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and more lemon juice if desired.
Ladle into warm bowls and garnish with scallion greens and a few drops of toasted sesame oil, if using. Serve immediately.