- With a vegetable peeler, peel the parsnips and carrots down to the core to obtain about 750 ml (3 cups) of shavings of each.
- In a saucepan, bring the broth, soy sauce, garlic, ginger and Tabasco sauce to a boil. Add the onion and shavings. Bring to a boil and simmer for 5 to 7 minutes or until the vegetables are tender.
- Pour the hot soup into 4 warm bowls. Garnish with green onion and cilantro. Serve with lime wedges.