LOCATION: Recipes >> Asian >> Chinese Veg Soup
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Chinese Veg Soup
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MIXED VEGETABLE SOUP
2 carrots
1 small turnip
3 oz bamboo shoots
4 oz white cabbage
3 tsp salt
2 large tomatoes
4 cups water (1 cup = 250 ml)
3 oz noodles
3 oz Chinese pickles (cha tsai)
2 scallions
3 oz pea sprouts
2 tblsp Vesop (this is a substitute for soy sauce)
1/2 tsp MSG (monosodium glutamate)
pinch pepper
Peel the carrots and turnip, shred or grate the flesh finely; grate
the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the
salt with these vegetables. Slice the tomatoes. Fry the vegetables
in a little oil for 5 minutes, stirring well. Add the water, mix
well, then stir in the noodles. Simmer for 30 minutes.
Slice the pickles; chop the scallions; add with pea sprouts to the
pan and cook for 5 minutes. Add remaining ingredients and simmer
for 10 minutes.
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