Begin by preparing the vegetables. First, slice the onion along the grain into thin strips and set aside. Then cut the bamboo shoot into bite-sized wedges. Mince the garlic and clean the bean sprouts by breaking off the ends or any brown parts.

In a saucepan over medium high heat, heat up one teaspoon of olive oil and add the onions. Cook the onions until they start to become transparent and begin to brown. You should see some browning on the bottom and edges of the pot called the suc/fond.

Add the water and bouillon and mix to combine. Let the broth come to a boil then reduce to medium heat and allow it to simmer while we work on the other vegetables.

Add the remaining teaspoon of olive oil to a medium sized pan over medium heat. Once the oil is hot, add the garlic and cook until fragrant before adding in the bamboo shoots and bean sprouts. Stir fry until the bamboo shoots soften then add back to the soup to continue cooking.

After the bamboo shoots have been added into the soup, give it a good mix to help mix all the flavors together. Cook until the bamboo shoots are tender enough to poke through with a chopstick. Finally, season with salt to taste, top it with sliced green onions, and the bamboo shoot soup is done! 完成です！