1. In a large cooking pot, add chicken broth, sliced ginger root, peppercorns and bring to boil. 2. Reduce heat to low and simmer uncovered for 20 minutes. 3. Strain broth and discard ginger root and peppercorns. 4. Return strained broth to cooking pot. 5. Add sliced green onions, sliced red sweet pepper, sliced mushrooms, bamboo shoots, rice wine vinegar, chili powder and sesame oil. 6. Bring to boil, reduce heat and simmer for 10 minutes or until vegetables are just tender crisp. 7. Serve in soup bowls. 8. If desired, serve this soup over cooked white or brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
