Geng (Taiwanese soup)

Instructions

1. Peel the carrots and potatoes, then cut them into 2 cm chunks.
2. Slice the cabbage into strips and cut the tofu into cubes.
3. Fry the sliced ginger and garlic in a drizzle of oil for 2 minutes.
4. Add the vegetables and stir-fry for 3 minutes.
5. Pour in the stock and soy sauce and simmer gently for 20 minutes, until the potatoes are tender.
6. Add the tofu and heat through for 3 minutes.
7. Season with salt, pepper and sesame oil, sprinkle with spring onions, and serve with rice.