Mienchow soup

Yield: 1 servings

Measure Ingredient
1 \N Floret cauliflower
2 \N Leaves of cabbage
1 small Carrot peeled
1 \N Corn cob boiled
1 \N Onion
1 \N Tiny sprig spring onion
1 \N Sprig mint leaves chopped fine
1 teaspoon Coriander chopped fine
1 teaspoon Soyasauce
1 small Dry red chilli crushed
\N \N Salt to taste
\N \N Pepper to taste
2 teaspoons Cornflour
½ tablespoon Butter
3 cups Water of vegetable stock

Chop vegetables very fine. Remove kernel of corn.

Heat butter to melt in a heavy pan.

Add vegetables and stirfry till tender.

Add 3 cups water, bring to a boil.

Make paste of cornflour in ¼ cup water.

Add to soup, stirring continuously till it reboils.

Add soyasauce, chilli, salt, pepper, coriander, mint.

Stir and simmer till soup thickens.

Serve hot with chillies in vinegar and garlic sauce.

Making time: 20 minutes

Makes: 3 soup bowls

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