Mixed vegetable soup

Yield: 1 Servings

Measure Ingredient
2 \N 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 \N Scallions
3 ounces Pea sprouts
2 tablespoons Vesop (this is a substitute for soy sauce)
½ teaspoon Msg
1 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.

Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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