Shazam! Chinese Soup - cooking recipe

Ingredients

6 cups water or 6 cups chicken stock
2 tablespoons chicken bouillon powder (reduce to 1/2 tsp if you use stock)
1 carrot, grated
2 cups cabbage, thinly sliced
1/2 onion, finely chopped
1 tablespoon fresh ginger or 1 1/2 teaspoons dried ginger
1 garlic clove, diced
1 1/2 teaspoons sesame oil (or more to taste)
1/2 teaspoon white pepper (or more to taste)

Preparation

Put water and boullion in a pot and turn heat on high.
Grate a carrot directly into pot.
Finely slice cabbage leaving the strips long and toss into the pot.
Finely dice onion and toss into pot.
Cut bark off of a 1/2 inch piece of fresh ginger. Smash ginger with something heavy like a mallot or with the bottom of a heavy glass measuring cup to pulvarize and chop.
Toss into the pot.
Toss Garlic clove into the pot.
After soup comes to a boil, reduce heat and simmer 20 minutes or until veggies are soft.
Add sesame oil and white pepper and stir.