Chinese Vegetable Soup
Ingredients
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1.5 litres weak chicken stock
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5 slices fresh ginger
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5 chopped salad onions
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2 peeled, bruised garlic cloves
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1 tbsp chopped coriander stems
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1–2 tbsp soy sauce
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1½ tsp caster sugar
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1cm piece of peeled fresh ginger cut into matchsticks
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75g shiitake mushrooms
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100g bean sprouts
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1 large carrot cut into matchsticks
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100g finely sliced mange tout
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2 pak choi, bases trimmed and leaves separated
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1 tsp sesame oil
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A scattering of mint leaves
Method
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Pour 1.5 litres weak chicken stock, 5 slices fresh ginger, 5 chopped salad onions, 2 peeled, bruised garlic cloves and 1 tbsp chopped coriander stems into a large pan. Bring to the boil then simmer for 20 minutes.
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Strain the stock into another saucepan and stir in 1–2 tbsp soy sauce, 1½ tsp caster sugar, a 1cm piece of peeled fresh ginger cut into matchsticks, and 75g shiitake mushrooms.
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Cook for 1 minute, then add 100g bean sprouts and a large carrot cut into matchsticks, 100g finely sliced mange tout and 2 pak choi, bases trimmed and leaves separated. Simmer for 2 minutes or until the vegetables are just tender.
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Remove from the heat, stir in 1 tsp sesame oil and serve with a scattering of mint leaves
Comments
Glossary
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Bean sprouts
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Beans
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Boil
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Carrot
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Chicken
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Chop
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Cloves
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Coriander
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Garlic
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Ginger
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Heat
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How to Cook Mushrooms | Types of Mushroom | Waitrose
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How to Store, Prepare & Cook Pak Choi | Waitrose
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Mange tout
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Matchsticks
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Mint
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Oil
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Onion
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Pour
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Scatter
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Simmer
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Slice
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Soy sauce
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Stir
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Stock
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Strain
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Sugar
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Tender
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This recipe was first published in June 2007.
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