Clear Summer Vegetable Soup
Rinse cabbage, remove outer leaves and core and cut into wide strips. Peel carrots and cut into thin sticks. Trim and halve mushrooms.
Peel shallots and ginger and chop. Heat oil in a pot and fry shallots and ginger until soft. Add cabbage, carrot sticks and mushrooms to the pot and fry briefly.
Add broth to the pot and season with salt, pepper and coriander. Simmer for about 10 minutes. Distribute vegetable soup to soup bowls and serve garnished with cilantro leaves.