2 stalks (about 1 inch) of cabbage, shredded
1 cup (about 4 inches) of sliced green peas
1/2 cup of diced red bell pepper
1/2 cup of chopped bean sprouts
1/2 cup of carrot sticks
1/4 cup of thinly sliced green onions
2 tablespoons of sesame oil
2 tablespoons of cornstarch
1/2 teaspoon of whole black peppercorns
1/2 teaspoon of dried marjoram
3 and 1/2 cups of chicken broth
2 stalks (about 1 inch) of cabbage, shredded
1 cup (about 4 inches) of sliced green peas
1/2 cup of diced red bell pepper
1/2 cup of chopped bean sprouts
1/2 cup of carrot sticks
1/4 cup of thinly sliced green onions
2 tablespoons of sesame oil
2 tablespoons of cornstarch
1/2 teaspoon of whole black peppercorns
1/2 teaspoon of dried marjoram
3 and 1/2 cups of chicken broth
In a heatproof bowl, combine the cabbage, green peas, red bell pepper, bean sprouts, carrots, and green onions
Cover with plastic wrap and microwave on high for 7 to 10 minutes, or until the vegetables are tender but still crisp
Stir once during cooking time
Whisk together the cornstarch, marjoram, and peppercorns, then gradually add the chicken broth
Stir and pour over the cooked vegetables
Cover the bowl and microwave on medium for an additional 10 to 13 minutes, or until the soup has thickened.
