Mixed Vegetable Soup Recipe
Tagged in Vegetarian
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Directions
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.
Ingredients
- 2 carrots
- 1 small turnip
- 3 oz bamboo shoots
- 4 oz white cabbage
- 3 teaspoon 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 teaspoon MSG (monosodium glutamate)
- pinch of pepper
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