A flavorful and warming soup with an Asian twist, perfect for a quick and satisfying meal.
In a large pot, combine the chicken broth, ginger root, and black peppercorns.
Simmering the broth with ginger and peppercorns enhances its depth of flavor.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.
Keep the pot partially covered to prevent excessive evaporation.
Strain the broth to remove the ginger and peppercorns, then return the clear broth to the pot.
Use a fine-mesh strainer for a clear broth.
Add the green onions, red bell pepper, mushrooms, bamboo shoots, rice vinegar, chili powder, and sesame oil to the broth.
Cut vegetables into uniform sizes for even cooking.
Bring the soup to a boil again, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
Taste the soup and adjust the seasoning if needed.
Serve the soup hot in bowls, optionally over cooked rice.
Garnish with additional chopped green onions for a fresh touch.
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