Mixed vegetable soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots | |
| 1 | small | Turnip |
| 3 | ounces | Bamboo shoots |
| 4 | ounces | White cabbage |
| 3 | teaspoons | Salt |
| 2 | larges | Tomatoes |
| 4 | cups | Water |
| 3 | ounces | Noodles |
| 3 | ounces | Chinese pickles (cha tsai) |
| 2 | Scallions | |
| 3 | ounces | Pea sprouts |
| 2 | tablespoons | Vesop (this is a substitute for soy sauce) |
| ½ | teaspoon | Msg |
| 1 | pinch | Pepper |
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.
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997